Rating: 4 stars
45 Ratings
  • 1 star values: 1
  • 2 star values: 5
  • 3 star values: 5
  • 4 star values: 13
  • 5 star values: 21

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

Vanessa T. Pruett
Recipe by Cooking Light August 2013

Gallery

Justin Walker; Styling: Caitlyn Du Ross

Recipe Summary

hands-on:
15 mins
total:
55 mins
Yield:
Serves 4 (serving size: about 6 ravioli and 1/2 cup tomato mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

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

  • 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.

Chef'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.

Nutrition Facts

406 calories; fat 18.7g; saturated fat 6.3g; mono fat 9.7g; poly fat 1.7g; protein 13.4g; carbohydrates 47.8g; fiber 3.9g; cholesterol 49mg; iron 2.3mg; sodium 572mg; calcium 138mg.
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