One of my favorite combinations is tomatoes with wine.
I mean, really, I’m Italian, so this is practically a pairing that runs through my veins. The acidity of wine, paired with the acidity of tomatoes, is perfect over a hearty pasta that can bear the tangy sauce, like a cheese-filled ravioli. The pasta and the cheese balance the acidity in the other ingredients.
You could pair this recipe with grape tomatoes on sale at Brookshire’s and with a full-bodied red wine, such as a Cabernet Sauvignon or a hearty white like Pinot Grigio. Serve with a crusty Italian bread, olive oil for dipping the bread and a simple salad of tossed field greens.
Ravioli with Grape Tomatoes and Wine
16 to 18 oz fresh or frozen cheese ravioli
2 Tbs olive oil
2 shallots, chopped
1 pint grape tomatoes
1 cup dry white wine
kosher salt and black pepper
2 Tbs unsalted butter
1/4 cup fresh flat-leaf parsley, chopped
parmesan cheese, freshly grated
Cook ravioli according to package directions. Drain and return to pot. While ravioli is cooking, heat the oil in a large skillet over medium heat. Add shallots. Sauté until tender, about 3 to 5 minutes. Add tomatoes, wine, salt and pepper to the skillet. Cook until tomatoes begin to pop, about 4 to 5 minutes. Toss ravioli with the tomato mixture, butter and parsley. Serve immediately with freshly grated parmesan cheese.
Note: You can also roast the tomatoes prior to using them in this recipe. Simply toss them in 1 tablespoon of olive oil. Then, place in the oven at 450° F until they begin to split. Add to sauce as directed above.
Per Serving: Calories: 594, Fat: 27 g (10 g Saturated Fat), Cholesterol: 82 mg, Sodium: 841 mg, Carbohydrates: 57 g, Fiber: 5 g, Protein: 20 g.