Blister and burst tomatoes under the broiler to hide imperfections and concentrate flavor. Use extras to fill omelets or sandwiches.
1 (24-oz.) package frozen cheese-filled ravioli
3 pt. assorted grape tomatoes
1 large tomato, chopped
2 garlic cloves, chopped
2 tablespoons olive oil
1/4 cup butter, cubed
1 tablespoon fresh lemon juice
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup torn assorted fresh herbs (such as parsley and basil)
1 (8-oz.) container mascarpone cheese
How to Make It
Prepare pasta according to package directions.
Meanwhile, preheat broiler with oven rack 4 to 5 inches from heat. Stir together tomatoes, garlic, and olive oil in a 15- x 10-inch jelly-roll pan. Broil 5 to 8 minutes or until tomatoes are charred, stirring halfway through.
Transfer tomato mixture to a large bowl. Stir in butter, next 3 ingredients, and 1/4 cup fresh herbs. Spoon over hot cooked ravioli; dollop with cheese. Sprinkle with remaining 1/4 cup fresh herbs. Serve immediately.
This recipe is really good and really easy to make but there are no nutrition facts or serving sizes which is unusual for Cooking Light. I went ahead and did the calculation on my own and each serving is approximately 508 calories with 34 grams of fat and only 13 grams of protein. While I will be making this again, I'm not sure that the 1/4 cup of butter AND 2 tablespoons of oil is necessary. Modifications are necessary. Solid recipe, not so great nutrition breakdown.
Delicious meal. I don't enjoy traditional tomato sauce with pasta. Saw this recipe in my most recent Southern Living and decided to try it. My husband is a traditional spaghetti and meatballs fan but he really loved this recipe. This is a keeper!
Just made this and it is wonderful!! Followed the recipe except that I had tortellini instead of ravioli that was the only change. This is such an easy dish but it looks and taste like it took hours. I would make this for guests in a heartbeat.
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