A meal that can go from stove to table in 10 minutes is a dream, especially on busy weeknights. Tomato and Mozzarella Ravioli with Tomatoes, Baby Kale and Artichokes is easy to make with Buitoni freshly made pasta, pantry staples and fresh ingredients from the farmer’s market! This post is sponsored by Buitoni.
One of my favorite ways to spend a Saturday morning is by rising early and making the drive into the city for the Ferry Building Farmer’s Market. There may be oodles of smaller farmers markets near me, including the adorable sleepy suburb that I live in, but nothing compares to the Ferry Building in San Francisco. When I emerge through the tunnel and drive over the bridge, the bay sparkling beneath me, I can almost already smell the food vendors and the ripe fruit, and I begin to strategize how I’m going to navigate the market.
Shop first? Eat? Sample? Lunch?
I have to remember to pace myself!
A few weeks ago, I paid a visit to the Ferry Building Farmer’s Market to see my friends from Buitoni. They had a special booth that weekend, and Buitoni Chef Riccardo Landi was on hand, transforming one of their newest refrigerated vegetable and herb infused pastas into a simple dish using ingredients sourced from the farmer’s market.
It reminded me just how much I rely on Buitoni pastas! If you were to come over and peek in my refrigerator, you will find, at all times, their tortellini at the ready. I always have it — it’s my daughter’s favorite — and on those days when I don’t feel like cooking, I use it in a quick and easy tortellini soup, which we all love! The best part is my children always ask for leftovers the next day to be packed in their lunch. Easy weeknight meals aside, I also make sure I have some on hand before we leave for a vacation — there’s nothing worse than coming home to an empty fridge, but there’s always something to eat when I have the pasta in the refrigerator!
The newest Buitoni refrigerated pastas are just as wonderful, and I am especially loving the Tomato and Mozzarella Ravioli. They’re made with non-GMO ingredients free from artificial flavors and colors, which is very important to me, and I couldn’t wait to take my own spin on Chef Landi’s dish with my market haul from that day.
Since tomatoes and artichokes are so beautiful this time of year, I knew I wanted to throw that in the Tomato and Mozzarella Ravioli. And I always have baby kale on hand! You can make this even easier by using canned artichokes and simply adding the fresh greens and tomatoes from the market.
The Tomato and Mozzarella Ravioli takes a mere 7 minutes once it hits boiling water, and if you can believe it, while the pasta cooks, just minutes are all I need to made the fresh sauce before I toss in the pasta. It really is that fresh and easy to bring a colorful, vibrant dish to the table! The best part is my kids are content…and I have more time to relax at the table.
Disclosure: This post is brought to you in partnership with Buitoni. Thank you for supporting brands that matter to me; sponsored posts such as this help behind the scenes at Kitchen Confidante. All opinions in this post are, as always, my own.
More quick and easy pasta dishes from Kitchen Confidante:
Swiss Chard Walnut Pesto Pasta
Fettucine with Creamy Spinach Sauce, Asparagus and Peas
Prosciutto and Spinach Stuffed Shells
Farfalle with Roasted Carrot Pesto, Parmesan and Toasted Walnuts
Spaetzle with Garlic Butter Mushrooms and Baby Kale
Tomato and Mozzarella Ravioli with Tomatoes, Baby Kale and Artichokes
- 1 18 oz package Buitoni Tomato & Mozzarella Ravioli
- 2 tablespoons olive oil divided
- 3 cloves garlic minced
- 1 teaspoon anchovy paste
- 8 oz cherry tomatoes halved
- 8 oz artichoke hearts canned is fine and saves time
- Kosher salt
- Freshly ground black pepper
- 1/2 cup reserved pasta water
- 4 cups baby kale
- 1/4 cup grated parmesan cheese plus more for serving
- Fresh basil for garnish
- Bring a large pot of water to a rolling boil over high heat. Generously salt the water, then cook the ravioli according to the package directions. As soon as you drop the ravioli, begin cooking the sauce.
- Heat 1 tablespoon of olive oil in a large saute pan over medium heat. Add the garlic to the pan and cook for about 30 seconds, or until just golden. Stir in the anchovy paste, then add the cherry tomatoes and artichokes. Season with a little salt and pepper, and cook until the tomatoes just begin to wilt.
- As soon as the ravioli is ready, transfer to the saute pan, along with about 1/4 cup of reserved pasta water. Gently toss the pasta in the sauce, and add a little more pasta water if necessary. Stir in the baby kale and parmesan cheese, and adjust the seasoning with salt and pepper.
- Transfer to a serving dish and garnish with fresh basil and a drizzle of the remaining tablespoon of olive oil. Serve immediately with more parmesan cheese on the side.