Ready-made ravioli and simple ingredients make this dinner of Tomato Ravioli so easy.
1 pound cherry tomatoes
2 shallots, cut into wedges
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
How to Make It
Preheat oven to 425°.
Halve half of tomatoes. Arrange cut tomatoes, whole tomatoes, and shallots on a jelly-roll pan coated with cooking spray. Drizzle with 1 tablespoon oil; toss. Bake at 425° for 35 minutes.
Add 2 tablespoons oil, vinegar, salt, and pepper to pan. Bake 10 minutes.
Cook ravioli according to package directions, omitting salt and fat. Drain ravioli, reserving 1/4 cup cooking liquid. Add ravioli to tomatoes; toss. Add cooking liquid, if needed. Garnish with chopped basil.
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