a day of housework + seared ravioli with balsamic roasted kumatoes

by Chen

I was not necessarily “free” after final exams.

Get up before 6am, do some grocery shopping, clean up almost every corner of my apartment, vacuum–then I knew how a real housewife’s life felt like.

But it was necessary to treat myself after all the works were done.

I found two small kumatoes, a type of plum-colored tomatoes. Since they were sweeter and firmer than regular tomatoes, I decided to roast them in the oven. Yes, this was partially due to my laziness. Then I cooked some cheese stuffed whole wheat raviolis. After being pan fried, which was to give the supposed-to-be mushy whole wheat dough some texture, they turned out to be more chewy. Aromatic roasted tomatoes, gooey cheese, and hearty whole wheat–what a simple yet satisfying after-work dinner.

seared ravioli with balsamic roasted kumatoes
Makes 1 serving (for me; cook more pasta if necessary)

1 serving (4 oz) ravioli, filling of your choice
1 tsp EVOO, divided
2 small kumatoes (or 2 small/1 large other tomatoes), sliced into 1/2 inch slices
1 clove garlic, finely chopped
1 tsp balsamic vinegar
salt and pepper
fresh herbs for garnish (optional)

Preheat the oven to 425F. Line a baking sheet with foil.

In a large bowl, toss tomato slices, garlic, 1/2 tsp EVOO, balsamic vinegar, a pinch of salt and pepper together. Spread them on the baking sheet in a single layer. Bake in the oven until the skin wrinkled and the top caramelized, about 35 to 40 minutes.

While the tomatoes are in the oven, prepare the pasta. Cook the ravioli according to the package instructions but reduce the cooking time by 1 minutes. Drain and set aside.

Coat a nonstick pan with the remaining 1/2 tsp EVOO and heat it on medium-low heat. When the pan is hot, add the cooked pasta to it. When the bottom is golden brown, flip and cook the other side. It takes about 2 to 3 minutes to sear one side.

Gently combine the seared pasta and roasted tomatoes. Garnish with herbs if using. Serve warm.