Toasted Cheese Ravioli with Fresh Tomato Basil Salsa | Virtually Homemade: Toasted Cheese Ravioli with Fresh Tomato Basil Salsa

Monday, June 25, 2012

Toasted Cheese Ravioli with Fresh Tomato Basil Salsa

A couple of weeks ago, I cooked for a group of my husband’s colleagues.  It was basically a team building, let’s just spend some time out the office and in my backyard, type of event.  When cooking for 15 people you definitely have to streamline and keep it simple, yet really good.  For munchies I put out dips and cheeses but wanted to include one hot passed hors d’oeuvres.  I had seen someone on TV bake ravioli with a simple coating of butter and breadcrumbs.  The ravioli was stabbed with a toothpick and eaten as the perfect appetizer.  Easy peasy!

I decided to ditch the breadcrumbs, add some freshly grated parmesan cheese and a fresh tomato basil salsa.  In California we are already able to buy garden tomatoes at the farmer’s markets and I have several basil bushes in my backyard flourishing in the early summer sun.  The salsa, created by the perfect trifecta of tomato, basil and garlic, was a huge hit with the lightly browned, slightly chewy cheesy ravioli.  The ravioli were inhaled by our guests, as the dips and cheeses sat all alone with their crackers and pita chips.  Definitely a must have for your next summer party and my children have requested this for dinner and lunch during these warm lazy days.

Toasted Cheese Ravioli with Fresh Tomato Basil Salsa
appetizer for 6

1 lb frozen ravioli (any type you like)
¼ cup butter, cut into small patties
½ cup freshly grated parmesan cheese

2 cups fresh tomatoes, chopped
1 cup basil chiffonade (roll leaves together and slice thinly)
2 cloves of minced garlic
2 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar
1 teaspoon sea salt

1. Combine tomatoes, basil, garlic, oil, vinegar and salt in a medium bowl and let sit.
2. Preheat oven to 375 degrees.  Bring 6 quarts of salted water to a boil.  Add the ravioli and stir gently until the water returns to a boil.  Reduce the heat to a simmer and cook for 2 minutes.  Drain the ravioli and return to the pot with butter.  Stir gently to coat.  
3. Lay the ravioli out on a baking sheet in a single layer.  Top each ravioli with a sprinkling of parmesan.  Put in the oven for 10-15 minutes or until the ravioli start to turn crisp and golden. 
4. Serve with a bowl of tomato salsa and toothpicks.  Salt and pepper to taste.


  1. I do hope the next night you put the leftover salsa on toasted banquette slices and called it Bruchetta! Either way it's super yum!

    Jilll Http://

  2. What a great summertime meal. This is perfect for a light dinner on the patio. Love the idea of baking the ravioli and dipping them in sauce.


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