Easy, colorful, delicious. Reverse ravioli with balsamic vegetables combines fresh red pepper, Vidalia or other sweet onion, diced tomatoes and a healthy splash of balsamic vinegar. Seasoned with Herbs de Provence. Herbs de Provence? As in from France? Well yes, sort of. This is not a typical herb that most of us keep in the pantry, but give it a try. You may even feel a bit of French sophistication when buying it. Usually Herbs de Provence is a combination of savory, fennel, basil, thyme, oregano and lavender! The flavor combination of this herb is surprisingly subtle and earthy. But back to our reverse ravioli recipe. Instead of cheese inside the pasta, fresh ricotta is mixed with farfalle pasta while warm and then topped with the balsamic vegetables. This dish comes together effortlessly and is impressive. A great vegetarian pasta dish, but you could easily add cooked chicken or sausage.
Reverse Ravioli with Balsamic Vegetables
Ingredients
- 1 red bell pepper cut into strips
- 1 Vidalia onion cut into large chunks
- 3 cloves garlic minced
- 1 tablespoon olive oil
- 2 teaspoons Herbs de Provence
- 1/2 teaspoon salt
- 2 15- oz. cans diced tomatoes - drained
- 3 tablespoons balsamic vinegar
- Dash of sugar
- 16 oz. whole wheat or vegan farfalle pasta or other favorite chunky pasta
- 1/2 cup fresh ricotta - not low-fat Substitute firm tofu for a vegan dish
Instructions
- Cook pasta according to directions; rinse and return to pot. Add ricotta cheese and stir until pasta is evenly coated.
- Heat olive oil in a large skillet over medium heat and add bell pepper and onion, cooking about 6 minutes or until onions start to caramelize. Add garlic, salt and Herbs de Provence; cook about 30 seconds stirring to combine.
- Add the tomatoes at this time and balsamic vinegar. Sprinkle just a dash of sugar over mixture to take the acidic edge down. Turn heat down to medium-low and cook just an additional minute.
- Serve pasta in a bowl, topped with balsamic vegetable mixture.
Adapted from Palate/Palette/Plate.
This reminds me of a recipe my mom use to make when we were kids and it was one of my favorites (still is). I added spinach but followed the recipe exact! Turned out perfectly and just like mom use to make it 🙂
This recipe was delicious. I made it for my husband and daughter and they ate it up. My in-laws came over the next day and the leftovers were gobbled up in seconds. Im definitely adding this to my Wesley menu. So easy for those busy week nights.
I haven’t made this yet but can tell that this will HIT THE SPOT! Adding this to the menu for sure! Looks delicious Sally!
Hi, Sally!
Just wanted to let you know that I featured your recipe on my weekly podcast (The Happy Road Ahead), as well as link in the show notes! We’re all about inspiration and motivation, and what better way to feed the mind then by feeding the body with great food!
Have an awesome week!!!
Atley,
Thanks for featuring my recipe! I’ll be sure to check our your podcast.