Photo: Justin Walker; Styling: Caitlyn Du Ross
Hands-on Time
15 Mins
Total Time
55 Mins
Serves 4 (serving size: about 6 ravioli and 1/2 cup tomato mixture)

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

How to Make It

Step 1

Preheat oven to 425°.

Step 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.

Step 3

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

Step 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.

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

Ratings & Reviews

ldoninphx's Review

July 22, 2014
This recipe sounded interesting, but the problems people had with it were a turn off-until...thank you summer0f1966. I too mixed every ingredient except the ravioli and basil of course together. I then placed it in a glass 13x9, thank you stacyYC and baked for 20 min at 425. It was delicious. It will be in the rotation. A nice salad, garlic bread and a nice bottle of wine and you have a delicious dinner that appears you spent a lot more time in the kitchen than I did. Thanks again.

Vjenningscpm's Review

September 14, 2013

aryablackheart's Review

July 14, 2013
I followed the instructions and the tomato mixture was burnt to a crisp after baking in the oven at that temperature for that amount of time. Adjust the oven temp or the baking time.

j2haynes's Review

August 27, 2013
Loved it. I followed others advice and cut cooking time in half and temp to 400deg.

Katdancer7's Review

July 15, 2013

cookzalot's Review

August 09, 2013

Lynnie491's Review

July 22, 2013
I loved this. The vegetables carmelized as they were supposed to - no burning for me. I did put them in the toaster oven (which is a larger one) and they fit perfectly in the tray provided.

summer0f1966's Review

July 30, 2013
I mixed the extra-virgin olive oil, balsamic vinegar, kosher salt and black pepper together in a bowl. I then tossed the tomatoes into the mixture and put them all on the baking sheet. I baked them for about 20 mins. They came out perfectly. They reminded me of sundried tomatoes, without as much of the very strong concentrated flavor. I am going to keep making this way because it was perfect.

TCUnurse's Review

September 22, 2013
added 1-2 cloves of minced garlic to tomato and shallot mixture for added flavor. also took the previous suggestions and cooked at 400 for 25 minutes then added oil and vinegar and cooked another 10 minutes at 400. Topped with parmesean cheese (it's worth the added calories :) )

zildraw's Review

July 21, 2013
This was fabulous and so easy. I followed the recipe time and temp and didn't have a problem with burning, everything caramelized beautifully. I did have heirloom cherry tomatoes and some were pretty big - I halved the biggest ones and left the smaller ones whole. I had just walked in the door with an impulse purchase of lobster ravioli from Trader Joe's, when my Cooking Light magazine arrived with this on the cover, and I knew I had to try it. I'll definitely make this again, with cheese or lobster, or any kind of ravioli. I don't give 5 star ratings very often, but there's no doubt this recipe deserves it!