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
- 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
- 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.