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Pasta with Burst Tomatoes and Mascarpone

Photo: Hector Sanchez; Styling: Buffy Hargett
Hands-on time 15 mins
Total time 15 mins
Yield Makes 6 servings
Blister and burst tomatoes under the broiler to hide imperfections and concentrate flavor. Use extras to fill omelets or sandwiches.

Ingredients

  • 1 (24-oz.) package frozen cheese-filled ravioli
  • 3 pt. assorted grape tomatoes
  • 1 large tomato, chopped
  • 2 garlic cloves, chopped
  • 2 tablespoons olive oil
  • 1/4 cup butter, cubed
  • 1 tablespoon fresh lemon juice
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup torn assorted fresh herbs (such as parsley and basil)
  • 1 (8-oz.) container mascarpone cheese

How to Make It

  1. Prepare pasta according to package directions.

  2. Meanwhile, preheat broiler with oven rack 4 to 5 inches from heat. Stir together tomatoes, garlic, and olive oil in a 15- x 10-inch jelly-roll pan. Broil 5 to 8 minutes or until tomatoes are charred, stirring halfway through.

  3. Transfer tomato mixture to a large bowl. Stir in butter, next 3 ingredients, and 1/4 cup fresh herbs. Spoon over hot cooked ravioli; dollop with cheese. Sprinkle with remaining 1/4 cup fresh herbs. Serve immediately.

  4. Note: We tested with Celentano Cheese Ravioli.