Roasted! Cherry! Tomatoes!! Life doesn’t get better than that, really. This ravioli dish was ridiculously easy to make. It’s really simple yet flavorful.
PREPARATION TIME:
PREP: 15 MINUTES
COOK: 40 MINUTES
TOTAL: 55 MINUTES
Ingredients:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 pound cherry tomatoes
- 2 shallots, cut into wedges
- 16 ounces ravioli, I used cheese and spinach
- 2 tablespoons chopped fresh basil, or more to taste
- salt and pepper to taste
- olive oil to taste
- Parmesan cheese, to garnish, optional
Instructions:
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Preheat oven to 425°.
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In a large bowl, combine the 3 tablespoons of olive oil with the balsamic vinegar, salt, and pepper.
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Halve half of the cherry tomatoes. Add the whole and halved tomatoes to the bowl, along with the wedged shallots. Toss to coat.
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Line a large jelly-roll pan with tin-foil. Arrange the cut tomatoes, whole tomatoes, and shallots on top. Drizzle with any remaining oil/vinegar. Bake at 425° for 30-35 minutes, or until tomatoes are wrinkly and soft.
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Cook ravioli according to package directions. Add plenty of salt to the water, even if it doesn’t call for it. You want the salt to taste like the ocean. Drain ravioli, reserving 1/4 cup cooking liquid. Add ravioli to tomatoes; toss. Add cooking liquid, if needed. Garnish with chopped basil. Add salt, pepper, and olive oil to taste.
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Notes:
Source: adapted from Cooking Light
Nutrition:
Serving: 1cup | Calories: 507kcal | Carbohydrates: 55g | Protein: 18g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 61mg | Sodium: 861mg | Potassium: 303mg | Fiber: 4g | Sugar: 7g | Vitamin A: 608IU | Vitamin C: 27mg | Calcium: 44mg | Iron: 13mg
