Cheese Ravioli with Roasted Tomatoes

Ravioli is a favorite of mine for weeknight meals when you just don’t have the energy to cook. You just throw them in the pasta pot and then toss them in a sauce. This recipe involves a bit more than just reheating sauce from the freezer, but it’s still really simple. I love ravioli in a traditional tomato sauce so this recipe for Cheese Ravioli with Roasted Tomatoes sounded great!

Roasting tomatoes brings out flavor you never even knew tomatoes had. When paired with balsamic vinegar to balance out their sweetness, roasted tomatoes are truly delicious.

Ingredients:

• 1 pound cherry tomatoes
• 2 shallots, cut into wedges
• Cooking spray
• 3 tablespoons extra-virgin olive oil, divided
• 2 tablespoons balsamic vinegar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 12 ounces cheese ravioli
• 2 tablespoons chopped fresh basil

Preheat your oven to 350 degrees. Evenly split the pound of cherry tomatoes into two bowls. Halve the cherry tomatoes from one bowl. Add the cut tomatoes into the same bowl as the whole tomatoes. Cut the shallots into wedges and add to the tomatoes. Drizzle with 1 tablespoon olive oil and toss.

Add the mixture to a cookie sheet that has been sprayed with cooking spray. Bake at 350 for 20 minutes. Add water to a large pasta pot and bring to a boil.

Add 2 tablespoons oil, 2 tablespoons balsamic vinegar, salt and pepper to a small bowl and whisk to combine. Drizzle over the tomato mixture after the 20 minutes are up. Add the cookie sheet back to the oven and increase the temperature to 400 degrees. Bake for an additional 20 minutes.

When there is about 10 minutes left on the timer, add the ravioli to the pasta pot and cook until they float, about 8 minutes if frozen (it will be significantly less time if they are fresh). Drain the ravioli, reserving ¼ cup of the cooking liquid. Add the ravioli to a bowl and pour the tomato mixture over. Add the cooking liquid, toss to coat.

Garnish with chopped basil.

This is a great use of fresh summer tomatoes and basil in a dinner quick enough for a weeknight. I love the colors of the heirloom tomatoes, but normal grape tomatoes will do just fine.

Next time I’d add some garlic in with the tomato mixture, roasted garlic would be absolutely fantastic!

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Yum

Cheese Ravioli with Roasted Tomatoes

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 4 servings

Ingredients

• 1 pound cherry tomatoes
• 2 shallots, cut into wedges
• Cooking spray
• 3 tablespoons extra-virgin olive oil, divided
• 2 tablespoons balsamic vinegar
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper
• 12 ounces cheese ravioli
• 2 tablespoons chopped fresh basil

Instructions

1. Preheat your oven to 350 degrees.
2. Evenly split the pound of cherry tomatoes into two bowls. Halve the cherry tomatoes from one bowl. Add the cut tomatoes into the same bowl as the whole tomatoes.
3. Cut the shallots into wedges and add to the tomatoes.
4. Drizzle with 1 tablespoon olive oil and toss.
5. Add the mixture to a cookie sheet that has been sprayed with cooking spray.
6. Bake at 350 for 20 minutes.
7. Add water to a large pasta pot and bring to a boil.
8. Add 2 tablespoons oil, 2 tablespoons balsamic vinegar, salt and pepper to a small bowl and whisk to combine. Drizzle over the tomato mixture after the 20 minutes are up.
9. Add the cookie sheet back to the oven and increase the temperature to 400 degrees. Bake for an additional 20 minutes.
10. When there is about 10 minutes left on the timer, add the ravioli to the pasta pot and cook until they float, about 8 minutes if frozen (it will be significantly less time if they are fresh).
11. Drain the ravioli, reserving ¼ cup of the cooking liquid.
12. Add the ravioli to a bowl and pour the tomato mixture over.
13. Add the cooking liquid, toss to coat.
14. Garnish with chopped basil.

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