Photo: Hector Sanchez; Styling: Buffy Hargett
Hands-on Time
15 Mins
Total Time
15 Mins
Makes 6 servings

Blister and burst tomatoes under the broiler to hide imperfections and concentrate flavor. Use extras to fill omelets or sandwiches.

How to Make It

Step 1

Prepare pasta according to package directions.

Step 2

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.

Step 3

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.

Step 4

Note: We tested with Celentano Cheese Ravioli.

Ratings & Reviews

Where is the nutrition content?

January 31, 2016
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.

c0pierce's Review

August 08, 2014

lgarlock's Review

December 23, 2013

gclark1386's Review

November 01, 2013
Very good fast week night meal.

CourtneyMA's Review

August 15, 2013

SAR1119's Review

August 10, 2013

5girls2boys's Review

August 07, 2013
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!

obxgoer's Review

August 06, 2013

wilsmom97's Review

July 25, 2013
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.