Pasta with Burst Tomatoes & Mascarpone from Souther Living
Blister & burst tomatoes under the broiler to hide imperfections & concentrate flavor.
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- 1 (24 oz) package(s) frozen, cheese-filled ravioli
- 3 pint(s) assorted grape tomatoes
- 1 (large) tomato chopped
- 2 clove(s) garlic chopped
- 2 tablespoon(s) olive oil
- 1/4 cup(s) butter cubed
- 1 tablespoon(s) fresh lemon juice
- 3/4 teaspoon(s) kosher salt
- 1/4 teaspoon(s) freshly ground black pepper
- 1/2 cup(s) fresh parsley & basil torn
- 1 (8 oz) container(s) mascarpone cheese
- 1. Prepare frozen pasta according to package directions.
- 2. Meanwhile, preheat broiler with oven rack 4 to 5 inches from heat. Stir together tomatoes, garlic, & olive oil in a 15x10 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 & 1/4 cup fresh herbs. Spoon over hot cooked ravioli; dollop with cheese. Sprinkle with remaining 1/4 cup fresh herbs. Serve immediately.
This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.
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Pasta with Burst Tomatoes & Mascarpone from Souther Living Recipe at a Glance
- COURSE: Main Dishes