This dish was super-easy to make, although it does take a little time. I read reviews of this recipe online, and I am glad I did! Most everyone said to cut the roasting time short, that 35 minutes was way too long. I just kept an eye on the tomatoes and pulled them out when they looked done (maybe 20 min.?). This dish has a lot of flavor with so few ingredients! My kids didn’t love it, but I sure did.
(Cooking Light, Aug. 2013)
time needed: 55 min.
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
1/4 teaspoon black pepper
12 ounces cheese ravioli
2 tablespoons chopped fresh basil
1. Preheat oven to 425°.
2. Halve half of tomatoes. Arrange cut tomatoes, whole tomatoes, and shallots on a jelly-roll pan coated with cooking spray. Drizzle with 1 tablespoon oil; toss. Bake at 425° for 35 minutes.
3. Add 2 tablespoons oil, vinegar, salt, and pepper to pan. Bake 10 minutes.
4. Cook ravioli according to package directions, omitting salt and fat. Drain ravioli, reserving 1/4 cup cooking liquid. Add ravioli to tomatoes; toss. Add cooking liquid, if needed. Garnish with chopped basil.