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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This recipe sounded interesting, but the problems people had with it were a turn off-until...thank you summer0f1966. I too mixed every ingredient except the ravioli and basil of course together. I then placed it in a glass 13x9, thank you stacyYC and baked for 20 min at 425. It was delicious. It will be in the rotation. A nice salad, garlic bread and a nice bottle of wine and you have a delicious dinner that appears you spent a lot more time in the kitchen than I did. Thanks again.
This was fantastic. Took other reviewers advice and roasted the tomatoes at 400 for 20 minutes then an additional 10 for the rest of the ingredients. I think the best tomatoes you can find make all the difference, and I also used fresh, not frozen, cheese ravioli. Served it to company and it was a huge hit. Great no fuss summer meal.
This really was pretty awful. I, too, wish I would've read the reviews first (though, really you shouldn't have to). I prepared it as instructed, and after the first 35 minutes, everything was an overcooked mess. The shallots were charred unrecognizable. In the end, I ended up with a burnt meal and a pan that took me 10 minutes to clean. The only thing that saves this from one star is that I think it could be really delicious if the cooking time/temperature were adjusted.
This was AMAZING! Quality ingredients are key. Use aged balsamic; the expensive stuff. Also if you can a better brand of Ravioli than the one in the green packaging in the refrigerator section, do it. I used Giovanni Rana Ravioli Forte. (might be local) They were so creamy! I didn't add any water to the sauce. I didn't miss the garlic but I like the idea of crushed red pepper. Some of the tomatoes and shallots did get a little crispy, but I used a nonstick pan, which is darker and they were a little low in the oven. I will definitely make this again!
I really liked this recipe and it was super easy. I agree with what many others have said - I will reduce the baking time next time I make it. I also think I will use a glass pan - my dark jelly roll pan burned a lot of the shallots.
I made this last night and after reading the reviews, I also made a few slight changes. I mixed the tomatoes, shallots, garlic, pepper, a touch of salt, red pepper flakes, evoo and balsamic vinegar in a bowl. I spread this out on a sheet coated with cooking spray and baked at 400 for 20 minutes. I then mixed with spinach ricotta stuffed tortellini (I had some in the freezer) and added just a touch of the cooking water. Next time I may broil the veggies for a few minutes after they are baked. This was an excellent, easy and tasty meal. A good meatless alternative. I served a salad alongside.
added 1-2 cloves of minced garlic to tomato and shallot mixture for added flavor. also took the previous suggestions and cooked at 400 for 25 minutes then added oil and vinegar and cooked another 10 minutes at 400. Topped with parmesean cheese (it's worth the added calories :) )
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