Tomato Ravioli

Tomato RavioliRecipe
Photo: Justin Walker; Styling: Caitlyn Du Ross
Ready-made ravioli and simple ingredients make this dinner of Tomato Ravioli so easy.


Serves 4 (serving size: about 6 ravioli and 1/2 cup tomato mixture)
Total time: 55 Minutes

Recipe from

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Recipe Time

Hands-on: 15 Minutes
Total: 55 Minutes

Nutritional 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


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


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.


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