Ravioli with Peaches
That’s right, peaches and ravioli. Weird combo, right? Not something you’d ever think of putting together on the same dish, right? Well, you’re not alone. When I saw this recipe in Better Homes and Gardens that’s exactly the first thought that went through my mind.
Could this actually be good? I mean, of course I’d had alfredo, bolognese, marinara and pesto over a variety of pastas. But fruit? Who puts fruit on pasta? Yes, I know that tomatoes are a fruit, but that’s different. Tomato sauce is a tradition as old as time. (Okay, maybe not quite that old.) The point is I’ve never, ever heard of sautéing sweet stone fruits and ladling them over cheese ravioli. But being the adventurous person that I am (and the fact that I love peaches) I figured I’d give it a try.
It actually works. I don’t know why I’m surprised though, because I’ve always been a big fan of sweet fruits and jellies spread over salty cheeses. You know, that whole sweet and salty thing. While I’m not sure the sautéed peaches would go well with a meat-filled pasta, they were wonderful with the 4-cheese ravioli I picked.
The best thing about this recipe? Since I used pre-made ravioli, it only took about 20 minutes to prepare and plate. If that doesn’t have week-night family dinner written all over it, I don’t know what does.
Ravioli with Peaches
Ingredients:
- 20 oz. package of cheese ravioli
- 1/4 cup butter
- 3 large peaches, sliced
- 1/4 cup shredded Parmesan cheese
- 2 tablespoons Italian parsley, chopped
- 2 teaspoons lemon zest
- salt and pepper to taste
Directions:
- Cook the ravioli according to the package directions. Drain, return to the pot and cover to keep warm.
- While the ravioli is cooking, melt the butter in a large skillet over medium-high heat until browned.
- Add the peaches, parsley, Parmesan, and lemon zest to the skillet and cook until heated through. Once the ravioli is finished cooking, add it to the skillet and toss to coat. Season with salt and pepper and serve.
