Tomato Ravioli

Photo: Justin Walker; Styling: Caitlyn Du Ross

Ready-made ravioli and simple ingredients make this dinner of Tomato Ravioli so easy.

Yield: Serves 4 (serving size: about 6 ravioli and 1/2 cup tomato mixture)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 15 Minutes
Total: 55 Minutes

Nutritional Information

Amount per serving
  • Calories: 406
  • Fat: 18.7g
  • Saturated fat: 6.3g
  • Monounsaturated fat: 9.7g
  • Polyunsaturated fat: 1.7g
  • Protein: 13.4g
  • Carbohydrate: 47.8g
  • Fiber: 3.9g
  • Cholesterol: 49mg
  • Iron: 2.3mg
  • Sodium: 572mg
  • Calcium: 138mg

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

Preparation

  1. 1. Preheat oven to 425°.
  2. 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. 3. Add 2 tablespoons oil, vinegar, salt, and pepper to pan. Bake 10 minutes.
  4. 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.
Note:

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.

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