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Tomato Ravioli

Photo: Justin Walker; Styling: Caitlyn Du Ross
Hands-on time 15 mins
Total time 55 mins
Yield Serves 4 (serving size: about 6 ravioli and 1/2 cup tomato mixture)
Ready-made ravioli and simple ingredients make this dinner of Tomato Ravioli so easy.

Ingredients

  • 1 pound cherry tomatoes
  • 2 shallots, cut into wedges
  • Cooking spray
  • 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

Nutrition Information

  • calories 406
  • fat 18.7 g
  • satfat 6.3 g
  • monofat 9.7 g
  • polyfat 1.7 g
  • protein 13.4 g
  • carbohydrate 47.8 g
  • fiber 3.9 g
  • cholesterol 49 mg
  • iron 2.3 mg
  • sodium 572 mg
  • calcium 138 mg

How to Make It

  1. Preheat oven to 425°.

  2. 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.

  3. Add 2 tablespoons oil, vinegar, salt, and pepper to pan. Bake 10 minutes.

  4. 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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.