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.

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.

8 Responses to “Tomato Ravioli”

  1. 1

    Tieghan — August 26, 2013 @ 5:52 am

    This is SO pretty and SO my families kind of meal! I will have to try it, but with my homemade ravioli in the freezer. What a killer meal!

  2. 2

    Brian @ A Thought For Food — August 27, 2013 @ 5:54 am

    Looks fabulous! I would totally love this!

  3. 3

    Jennifer Sikora — August 27, 2013 @ 7:49 am

    That looks really delicious! Think I will try and make that this week.

  4. 4

    Anna @ Crunchy Creamy Sweet — August 27, 2013 @ 7:50 am

    We love love ravioli! This looks so comforting!

  5. 5

    Stacy — August 27, 2013 @ 8:57 am

    Great recipe review, Joanne. I love the idea of the culinary covers blog, but I’ll bet you can take this recipe up a notch or two now on yours!

  6. 6

    Lynn — August 27, 2013 @ 9:27 am

    I made this! It’s pretty good. Mine came out looking a lot more brown (because of the Balsamic vinegar). And I was able to put the tomatoes in my toaster oven – they just fit. So I didn’t have to heat up the kitchen.

  7. 7

    Pamela @ Brooklyn Farm Girl — August 27, 2013 @ 11:16 am

    I can’t wait to have this for dinner, pinning to enjoy very soon!

  8. 8

    honeywhatscooking — August 27, 2013 @ 1:33 pm

    love the flavors of cherry tomatoes, plus roasted.
    so good!

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