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Recipe Review | Tomato Ravioli

Sunday, March 16, 2014

Wow. This dinner is so easy and so flavorful. The recipe came from a friend who found it in Cooking Light magazine. We had been lunching together when I mentioned that I hadn't planned anything for dinner that evening and really didn't have a lot of time to squeeze prep and cooking in between after school activities that day. She gave me the shopping list over lunch and emailed the recipe link right afterward. 
Tomato Ravioli
(via Cooking Light)
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What you need:
1 pound cherry tomatoes
2 large shallots, wedged
cooking spray
2 tablespoons olive oil, divided
2 tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
12 ounces cheese ravioli (I used 20 ounces because that's how mine was packaged)
2 tablespoons chopped fresh basil
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What to do:
  1. Pre-heat oven to 425º.
  2. Halve half of tomatoes. Arrange halved and whole tomatoes and shallots on a rimmed baking sheet, coated with nonstick spray. Drizzle with 1 tablespoon olive oil, toss. Bake at 425º for 35 minutes.
  3. Whisk 2 tablespoons oil, vinegar, salt and pepper, add to pan. Bake additional 10 minutes.
  4. Cook ravioli according to package directions, omitting salt and fat. Drain ravioli, reserving 1/4-1/2 cup cooking liquid. Toss ravioli with roasted tomatoes and shallots (plus any juices). Add reserved cooking liquid if needed, a little at a time. Sprinkle fresh basil to garnish.
My husband and my eldest are not huge fans of pasta meals--especially heavy ones; however, this light ravioli dish really packs a punch and both became instant fans. This meal is going into the rotation. I hope you give it a try at your house soon!
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