The other day I was in Costco and passed by a food tasting stand featuring the raviolis of a small company called Pasta Prima. If you have ever visited Italy and had freshly made ravioli from a restaurant that knows what it is doing, you will understand what I am talking about. The pasta has that captivating silky texture characteristic of great freshly made pasta.
Pasta Prima is the real deal and the Dungeness crabmeat filling is sublime. The company makes these raviolis only when Dungeness crabs are in season, so the meat is always fresh. All you need for a quick dinner or first course is to boil the raviolis for a few minutes in salted water, then dress them with some great olive oil, grated Parmagiano Reggiano and freshly ground pepper.
One of the ladies at the stand gave me a recipe she thought goes very well with this pasta. It consists of cherry tomatoes poached in EVOO, with cream added at the end. Takes about 15 minutes to make and is delicious. Here is the recipe. A pound of raviolis with this recipe will serve 4 people.
1.5 Cups EVOO
1.5 Cups Small Cherry or grape tomatoes
8 Cloves Garlic, peeled and smashed
5 Sprigs Fresh Thyme
3 Tbs Chopped parsley
3/4 Cup Heavy cream
Salt and pepper to taste
In a good-sized pot combine the EVOO, tomatoes, garlic, and thyme. Bring to a simmer over medium heat and cook until the tomatoes start to pop. Be careful not to let the oil get too hot. You don't want to deep fry the tomatoes.
Pour off most of the oil (save for later use if desired), discard the thyme, add the cream and parsley and cook 2 minutes. Spoon the sauce over the raviolis and serve at once.