Roasted Shallot & Blistered Tomato Ravioli

sometimes meals are simple.

i like simple.

i also like ravioli.

store-bought ravioli + blistered grape tomatoes + roasted shallots

half made, homemade success.

Roasted Shallot & Blistered Tomato Ravioli

1 - 350g pkg cheese & spinach ravioli
2 cups grape tomatoes
2 shallots, roughly chopped
1 clove garlic, minced
3 tablespoons olive oil, divided
1 tablespoon balsamic vinegar
sea salt & pepper
fresh basil, chopped

preheat oven to 425F.  line baking sheet with foil.
toss tomatoes and shallots in 1 tablespoon of oil and place on prepared pan.  bake for 25 minutes.  add minced garlic and bake 3-5 minutes longer.
meanwhile cook ravioli according to package directions.  drain and place in a large bowl.
in small bowl whisk together remaining 2 tablespoons of oil, balsamic vinegar and sea salt and pepper to taste.
add olive oil mixture and tomatoes to the ravioli and toss gently to evenly coat.
garnish with fresh basil and serve.

serves 4

slightly adapted from


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