P R IZ E T E S T E D R E C IP E S * $ 4 0 0 W IN N E R
GINA LANDAU, IOWA CITY, IA
TOMATO PALOOZA CATEGORY, AUGUST 20 08
TRICOLOR TOMATO RAVIOLI
1
24- to 25-oz pkg. frozen
cheese-filled ravioli
4
largetomatoes,suchas
green zebra,yellow,
and/or red, cut in thin
wedgesand seeded(about
4 cups)
V
a
cup small fresh basil leaves
V
a
cup drained capers
'A
tsp. ground black pepper
V
a
tsp. salt
2
Tbsp. butter
6
cloves garlic, minced
2
cups fresh baby spinach
'A
cup shredded Parmesan
cheese
1.
Cook frozen ravioli according to package
directions; drain. Meanwhile, in large bowl
combine tomatoes, basil, capers, pepper, and
salt; set aside.
2. In large skillet meltbutter over medium
heat. Add garlic and cook for
30
seconds. Add
tomato mixture; cook just until heated through.
Remove from heat; gently stir in spinach.
3. To serve, place cooked ravioli on serving
platter. Spoon tomato mixture over ravioli.
Sprinkle Parmesan on top.
m a k es 4SERVINGS.
M O REAT
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