This post is dedicated to all of the last minute lovers out there. Those who didn’t plan ahead for Valentine’s Day, and now are in need of something romantic and remarkable for their special someone. I’m here to make things a lot easier for you this year. Forget about ordering flowers, or buying jewelry, or making reservations (but don’t forget about the card—cards are still very important). This year, keep the date at home and make it extra special by jumping in the kitchen and cooking up something irresistibly delicious. Nothing says “I love you” more than with a home cooked meal from the heart. This Dinner for Two: Roasted Tomato Caprese Ravioli is the perfect dish to make for Valentine’s Day because it takes no time at all to put together, and it really doesn’t involve that much actual cooking. So whether you’re a professional in the kitchen or you barely know how to boil water, this recipe is definitely achievable. You’ll not only feel like a rockstar, but your valentine will be thoroughly impressed.
Let’s start by roasting the tomatoes for the dish, and the good news is that this step is the most “cooking” you’ll do for this recipe. It doesn’t get any easier than this. On a small baking sheet, toss together the tomatoes, olive oil, garlic, thyme, salt, pepper and red pepper flakes until evenly combined. Roast for 15 minutes.
In the meantime, let’s make a quick small batch of homemade pesto. In a small food processor, combine fresh basil, garlic, lemon zest, lemon juice, parmesan, pine nuts, salt, pepper and red pepper flakes, and pulse until finely chopped. Add the olive oil and blend until somewhat smooth.
**Tip: If the pesto is too thick, add a splash more olive oil and blend once more. Give it a taste and adjust seasoning accordingly, adding more salt or pepper as needed.**
Two things: You can use store-bought pesto if you want to skip this step, don’t have a food processor, or just don’t feel like making it yourself. Also though, you can make the pesto in advance, transfer to an air tight container and keep it in the fridge for up to 3 days.
The tomatoes should be softened and just beginning to brown. Then turn on the broiler and broil them for about 5 minutes, to charr the tops. Remove from the oven and let cool slightly.
While the tomatoes cool, bring a large pot of cold water to a boil. Season with salt and add the ravioli. Cook according to package directions. They should float to the top and be somewhat tender.
**Note: The reason this is such an easy recipe is because we’re using store-bought ravioli. I used a simple spinach and cheese ravioli, but you can grab whichever is your favorite.**
Drain the ravioli and divide them between two plates. Just pile them on top of each other on the center of the plate. Then top each with the roasted tomatoes, halved bocconcini, and a few dollops of the homemade pesto. Then sprinkle with a few pine nuts, fresh parmesan, and some fresh torn basil leaves.
Finish the whole thing with a large drizzle of really good olive oil and a fresh grind of black pepper. You can also sprinkle a bit more of crushed red pepper flakes, if you like the heat.
Serve it with a simple tossed green salad, and of course don’t forget the wine. It wouldn’t be a romantic Valentine’s Day dinner without the wine.
I love this dish because there’s hardly any cooking involved, but also because it doesn’t have to be served hot. It’s just as taste at room temperature. Which means you don’t have to worry too much about keeping it warm before dinner. It also means you can make it a little bit ahead of time.
Impress your valentine this year by making them this delicious dinner for two. You don’t need to be whiz in the kitchen to successfully make this dish because there’s not that much cooking involved. I’m already setting you up for a win here. Making your sweetie this for dinner on Wednesday would mean much more than making a reservation at a fancy restaurant. Don’t take the easy way out this year!
Dinner for Two: Roasted Tomato Caprese Ravioli
Ingredients
Ravioli:
- 1 pint cherry tomatoes
- 2 tablespoons olive oil
- 2 large garlic cloves smashed and peeled
- 3 sprigs of thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon crushed red pepper flakes
- 1 8-ounce container cheese ravioli
- 1/2 cup bocconcini mini mozzarella balls, halved
- 1 tablespoon olive oil
- 2 tablespoons pine nuts
- 2 tablespoons grated parmesan
- 4 fresh basil leaves torn
Pesto:
- 1 cup fresh basil leaves washed and dried
- 1 large garlic clove peeled
- 2 teaspoons fresh lemon zest
- 1 tablespoon fresh lemon juice
- 2 tablespoons grated parmesan
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- pinch crushed red pepper flakes optional
- 2 tablespoons pine nuts
- 1/3 cup olive oil
Instructions
- Preheat oven to 400 degrees F.
- Toss together the cherry tomatoes, olive oil, garlic, thyme, salt, pepper and red pepper flakes on a baking sheet until evenly combined. Roast until the tomatoes have softened and just begun to charr, about 15 minutes. Place the tomatoes under the broiler for about 5 minutes to brown them. Remove and let cool.
- To make the pesto, combine all of the pesto ingredients (except the oil) in a food processor. Pulse until finely chopped. Add the olive oil and purée until somewhat smooth. If too thick, add a splash more of oil. Give it a taste and adjust seasoning accordingly, adding more salt or pepper as needed. Transfer to a bowl and set aside until ready to use. Pesto can be made up to 3 days in advance and stored, well-wrapped, in the fridge.
- Bring a large pot of cold water to a boil and season liberally with salt. Add the ravioli and cook according to the package direction. They should float to the top and be somewhat tender. Drain and divide between two plates. Top each with the roasted tomatoes, bocconcini, dollops of pesto, pine nuts, fresh basil, and parmesan. Drizzle with olive oil and grind some fresh pepper on top. Serve immediately and enjoy!
