The story of these raviolis begins once upon a time in Italy. (Don’t all great stories begin once upon a time in Italy? I do think so…) I was traveling with my husband and we went to a tiny region called Cinque Terra. Cinque Terra is Italian for Five Lands, named after the five adjacent and gorgeous towns built into the hillsides overlooking the ocean.
This region is not just renowned for its beauty. It’s also the birthplace of pesto, and believe me… their pesto is amazing. I made it my goal to eat pesto for every meal except breakfast. In one of the towns I ordered ravioli with pesto at the recommendation of the person seated next to me and it was the best meal I ate during my entire three weeks in Europe. I have always served ravioli with tomato sauce. Why had I not thought to try it with pesto?
As I served ravioli with pesto for dinner the other night, I thought it needed a little something extra to brighten the flavors. Our garden is overflowing with tomatoes, so I chopped up some cherry tomatoes and added that. And then it hit me: party appetizer perfection! Simply serve raviolis with a little dollop of pesto and a half of a cherry tomato on top! Easy to make, easy to serve, easy to eat. Perfect.
I served a hundred dishes at my husband’s birthday party including mojito watermelon, garbanzo bean salad, and dilled cucumbers, and yet everyone’s absolute favorite was these little ravioli appetizers. One of my friends exclaimed, “Even I could make this!” Yes, it’s true. Even *you* can make this!
a Dishing the Divine original
*note: usually I add Parmesan cheese as the last step in making my pesto. Since these are being served on cheese ravioli, you could omit this extra cheese.
to serve 8 people:
32 cheese raviolis
2 batches of pesto
16 cherry tomatoes
Cook the raviolis according to package directions. Place one teaspoon of pesto on each ravioli. Top with a cherry tomato. Serve.