Tomato Ravioli

Cooking Light - Tomato Ravioli: August 2013

Cooking LightTomato Ravioli: August 2013

With the end of summer on the horizon, how I spend my free time inevitably becomes centered around the task of soaking up as much sun and beautiful weather as possible so that I have some memories to grasp on to in the depths of February when I feel like the we’re probably going to have 600 more weeks of winter rather than 8. More time outside means less time inside. Which, for those of us who live in an apartment the size of a shoebox and thus don’t own a grill, necessitates less time in the kitchen. But a girl still has to eat!

You can imagine my excitement, then, when I received the August issue of Cooking Light that boasted oodles of easy, 5-ingredient main courses within it’s pages, including the cover recipe for Tomato Ravioliwhich, with roasted tomatoes and fresh basil, looked pretty summer perfect. I jumped at the first opportunity to get it on my dinner table. Read my notes below to see what I thought of this recipe.

tomato ravioli

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Tomato Ravioli

Yield: 4 servings

Prep Time: 15 min

Cook Time: 40 min

Ingredients:

1 pound cherry tomatoes
2 shallots, cut into wedges
3 tablespoons extra virgin olive oil, divided
2 tablespoons balsamic vinegar
1/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
12 ounces cheese ravioli
2 tablespoons chopped fresh basil

Directions:

1. Preheat the oven to 425.
2. Halve half of the cherry tomatoes. Arrange all of the tomatoes and the shallot wedges on a parchment paper-lined baking sheet, in a single layer. Drizzle with 1 tablespoon olive oil and toss to combine. Bake at 425 for 25-35 minutes, until starting to brown.
3. Whisk together the remaining 2 tablespoons of olive oil, vinegar, salt and pepper. Toss with the tomatoes and cook for another 5-10 minutes. Remove from the oven and set aside.
4. Meanwhile, cook ravioli according to package directions in salted water. Drain ravioli, reserving 1/4 cup of cooking water. Toss the ravioli with the tomatoes, adding the cooking liquid if needing to make more of a sauce. Season to taste with salt and pepper, and garnish with the basil.

Tips:

*Since the ingredients in this recipe really are pretty minimal, make sure you use good quality olive oil and balsamic vinegar to get the best flavor possible.
*I used mini ravioli, which made this feel more like a pasta salad to me, but feel free to use any size you like!

Nutritional Information per serving:
Serving size: 1/4 of the recipe
Calories per serving: 406
Fat per serving: 18.7g
Saturated Fat per serving: 6.3g
Sodium per serving: 572mg
Fiber per serving: 3.9g
Protein per serving: 13.4g
Cholesterol per serving: 49mg
Carbohydrates per serving: 47.8g

Source: Cooking Light

The results:

This pasta salad was definitely a great weeknight staple. It came together in under an hour, most of which was hands off, and with the juicy sweet flavor of roasted tomatoes and the bright fresh basil, it tasted just like summer is supposed to. That being said, it didn’t really wow me. While I felt it was a good solid recipe that I will probably make again being that it is easy and pretty healthy, there are a ton of recipes out there that combine pasta, roasted tomatoes, and basil, and I didn’t feel like this brought anything original to the table.

Did this recipe deserve the cover spotlight?

Everyone is looking for a quick, easy, and tasty pasta salad recipes to serve during the summer months and, being that this delivers on all those fronts, I would say that it deserves the cover spotlight.

Lori is the founder of RecipeGirl.com. She's a professional recipe developer and food writer, and she's the author of The Recipe Girl Cookbook (Houghton Mifflin Harcourt: April 2013). Beyond food, Lori enjoys traveling, being outdoors, running, and maybe even singing a little karaoke. The mountains near Lake Tahoe are home for Lori and her husband of 18 years. They have an 12 year-old son who blogs at RecipeBoy.com.


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8 Responses to “Two- Cheese Macaroni and Cheese”

  1. 1

    Renee @ Awesome on $20 — September 2, 2013 @ 12:31 pm

    Yeah, when you said ‘healthy mac & cheese” I was like, there’s no such thing. I’m glad to see that you liked it. I’ll have to give it a try.

  2. 2

    Tieghan — September 2, 2013 @ 8:03 pm

    Oh wow, this looks amazing!! I have never used chicken broth in mac and cheese, but I trust you, so I think I need to make this! Thank you for sharing!

  3. 3

    Anna@CrunchyCreamySweet — September 3, 2013 @ 3:40 pm

    I will have to try this lighter version of mac and cheese as my kids are huge fans! Great review, Lori!

  4. 4

    bridget {bake at 350} — September 3, 2013 @ 4:47 pm

    Lori…this looks so good! Cream cheese?!? Hello! Love your notes! I always love a little red pepper, too!

  5. 5

    Becky — September 4, 2013 @ 12:33 pm

    Interesting. Since you do not salt the pasta is it salty enough? I’m a big proponent of cooking my pasta in heavily salted water since it flavors the entire outcome of a pasta dish, but I’m guessing the chicken broth stands in for the salted water. So if you make this a 3 serving meal it becomes 716 calories per serving – yikes! I always like to add some dry mustard to my mac n cheese. Especially since this recipe is careful not to use too much cheese, some mustard or red pepper flakes would probably add great flavor!

    • Lori Lange replied: — September 4th, 2013 @ 1:11 pm

      I personally didn’t think so, but I also like to add a good sprinkle of salt to pretty much everything when it is served!

  6. 6

    Jamie — September 9, 2013 @ 11:27 am

    I made this as a side dish and my family loved it, my son and I ate it for a couple days afterwards. When I asked my husband how he liked it his response was “very good, but it can’t be healthy” and I told him it was a lightened up version of mac & cheese, he was surprised. It was very good and I will make this again. Next time I’ll add the red pepper flakes as Lori suggested and maybe some spinach to give it some more nutrients. I also used more garlic than the recipe called for and we thought the garlic was a huge bump to making this so good.

    • Lori Lange replied: — September 10th, 2013 @ 10:21 pm

      Adding spinach sounds like a wonderful idea! Glad you all enjoyed…

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