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When we’re craving something soul-satisfying but easy on a busy weeknight, there’s one meal we turn to again and again: pasta. But if you’ve been getting bored of the dried spaghetti and rigatoni you keep in the pantry, there’s an easy way to upgrade your meal. Martha Stewart, author of Martha Stewart’s Cooking School, makes pasta night more exciting by swapping dried noodles for store-bought ravioli. Fresh or frozen, store-bought cheese or spinach ravioli is the star of a summery pasta recipe the domestic diva shared on Instagram, and we’re ready to make it for dinner tonight.
One thing that makes this dish taste extra delicious is that Stewart skips the jarred tomato sauce. Instead, she makes a sauce of sorts by roasting eggplant, cherry tomatoes, and shallots in the oven for 35-40 minutes. As the veggies cook, they get sweeter and their flavors are concentrated. The juices seep out of the tomatoes, and the eggplant gets silky and caramelized.
Right before you pull the veg from the oven, you’ll want to cook your ravioli. Then, strain it, but make sure to reserve a cup of pasta water — that’s the secret to pulling the sauce together.
To serve, Stewart simply tosses the cooked ravioli with capers, the roasted tomato, eggplant, and shallots, and the reserved pasta water, along with some grated Parmigiano-Reggiano and torn basil leaves. The result is a dish that’s bursting with the sweet vegetal flavors of summer, complimented by the richness of cheese ravioli. It’s an easy, hands-off meal that’s perfect for busy days and weeknights when you’re still craving a delicious dinner, even if you don’t have a lot of time.
Before you go, check out Ina Garten’s easy weeknight dinner recipes below:
Watch:A 5-Ingredient Grilled Pizza That’s Easier Than Ordering Takeout
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