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 “Shrimp Cobb Salad”

  1. 1

    MangoMel — May 18, 2011 @ 11:46 am

    I have made this twice for dinner – but as you said, I changed quite a few things including using fresh corn, my own regular dressing, different spices on the shrimp and crumbling the bacon. The original recipe was a good springing board for making a great dinner.

  2. 2

    Aggie — May 19, 2011 @ 12:04 pm

    I’m so with you on the bagged vs fresh lettuce. I get tempted to buy the bagged when it’s BOGO but then end up throwing it away b/c it looks terrible and not at all crunchy. This salad looks amazing. I actually have fresh white corn right now too. I need to find some good shrimp and avocado. I would love this for dinner (SOON!).

  3. 3

    Maria — May 25, 2011 @ 9:17 am

    Love the avocado! Sorry it wasn’t a favorite!

  4. 4

    Jenny Flake — May 25, 2011 @ 9:51 am

    I am a huge cobb salad fan, guess it’s best we make our own :) Nice review!!

  5. 5

    Amanda — May 25, 2011 @ 10:04 am

    Your photo is beautiful and a salad is just what I need after our indulgent weekend in Atlanta! Too bad this one wasn’t a rave, but it definitely gives me a few ideas, great review! :)

  6. 6

    Cookin' Canuck — May 25, 2011 @ 4:19 pm

    I was drawn to this salad as soon as I saw it on the cover. Sorry to hear that it didn’t live up to the picture. I guess that means I’ll have to make my own version!

  7. 7

    Tracy — May 26, 2011 @ 9:18 am

    Sorry to hear this wasn’t so great! Your photo is lovely though. :-)

  8. 8

    Mrs. L — May 26, 2011 @ 2:55 pm

    I saw this and thought I’d make it. I like the idea of the salad so I might have to make it with the changes you suggested and maybe a few of the other suggestions.

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