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

Print Print Recipe

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.

Joanne Bruno is a vegetable and cupcake-loving MD/PhD student living NYC. She's the voice behind the blog Eats Well With Others. JoAnne combines her passion for food with a love of exercise and runs endurance events while raising money to fight cancer. She is also snarky with a penchant for hyperbole...so take everything she says with a grain of salt.

10 Responses to “Peanut Butter Banana Bread”

  1. 1

    LilSis — September 28, 2010 @ 10:44 am

    Everyone in my household loves bananas and peanut butter, so this will definitely be a recipe that I’ll try, (when I get in the mood to bake.) For some reason I tend to bake more breads and muffins than cakes because they always turn out better than my cakes. (Yours looks even better than the one on the cover of the magazine!)

  2. 2

    Mary Ann — September 30, 2010 @ 12:00 pm

    I’m so glad you reviewed this recipe. It is one that I tore out of Cooking Light this month to try, so I’m glad to know it is a tasty one. Thanks for the heads up

  3. 3

    Stephanie — October 1, 2010 @ 3:18 pm

    I made this tasty recipe today but ran into two snags. Had I not been keeping an eye on the oven, the suggested time of 1 hour and 5 minutes would have burned my bread. Also, a touch more peanut butter in the recipe and a pinch less cinnamon and allspice might make the banana-peanut butter combo stand out more. Otherwise, it was well-received!

  4. 4

    Mary — October 1, 2010 @ 11:45 pm

    Oh my! This both looks and sounds delicious! This is bookmarked!

    Great site; so happy I found you!

    Mary xo

  5. 5

    alison @ Ingredients, Inc. — October 3, 2010 @ 7:17 pm

    What a cool idea. When I pulled this up on my phone, I almost couldn’t tell the difference! Love this!

  6. 6

    Christie — October 6, 2010 @ 2:18 pm

    DELICIOUS! Just made it today. But I really wouldn’t consider it a “light” recipe! Those would be some pretty puny slices!

  7. 7

    Aggie — October 19, 2010 @ 6:35 am

    My friend made this and shared with me the day the issue arrived! Loved it!! I love your cooking notes! Looks so delicious!

  8. 8

    Kendall — November 8, 2010 @ 11:25 am

    Hi Lori! First, let me say that I LOVE Culinary Covers!! I am addicted to cookbooks and cooking magazines, too, so I love seeing your recreations! I made this bread recipe over the weekend and loved it! I followed your advice to leave out the nuts, and didn’t bother with the glaze. I baked 4 mini sized loaves, and they were delicious! Thanks for inspiring me!

    • Lori Lange replied: — November 8th, 2010 @ 11:15 pm

      Wow, thanks for sharing your thoughts! Glad this recipe worked out for you :)

  9. 9

    Erin — November 11, 2010 @ 2:07 pm

    I skipped the glaze and it was perfect without. Also added chocolate chips. There was an intoxicating aroma coming from my oven!

Leave a Comment