Spinach and Cheese Ravioli with Roasted Tomatoes and Basil

I love dressing up store-bought ingredients to make them feel like they’re totally homemade. And one of my favorite ingredients to do this with is ravioli! The husband loves ravioli, it might be one of his favorite types of pasta dishes.

And now there are some really great pre-made ravioli options out there – made with all-natural, healthy ingredients, and when cooked – almost taste homemade. I really like using Pasta Prima’s Ravioli, which is what I used for this dish.

Dressed up with a delicious roasted tomato sauce and some fresh herbs, and served with a salad of greens, this felt like a gourmet Italian meal that we enjoyed on a weeknight.

The cherry tomatoes burst open in your mouth when you bite into them, and their juices (mixed with balsamic vinegar and olive oil) make the most delicious sauce.

This is this the perfect recipe for Meatless Monday, it’s so hearty and filling that you won’t miss the meat!

The Ingredients

Adapted from CookingLight.com

• 2 pints cherry tomatoes
• 3 shallots, cut into slices
• Olive oil cooking spray
• 3 tsp extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 4 servings spinach & cheese ravioli (about 16oz)
• 2 tbsp chopped fresh basil

The Directions

Step 1: Preheat oven to 425 degrees. Cut all the tomatoes in half. arrange tomatoes and shallots in a pan coated with cooking spray. Drizzle with 1 tsp olive oil, toss. Bake at 425 degrees for 35 min. After 35 minutes is up, the tomatoes will look something like this: Step 2: Take the tomatoes out of the oven, stir. Add 2 tsp olive oil, balsamic vinegar, salt and pepper to the pan. Bake an additional 10 minutes. Step 3: Cook ravioli according to package directions. Drain ravioli and reserve 1/4 cup of cooking liquid. Add ravioli to tomatoes, toss. Add cooking liquid if needed. Garnish with chopped basil. And that is it! The quality of the store bought ravioli you use is critical to making this dish taste good. One night I tried this recipe using a random (untested by the husband) brand of ravioli and I have to say it just wasn’t as good. But if you use your favorite store-bought ravioli brand (or Pasta Prima, which is mine) – it will be the perfect combination of textures and flavors. I just couldn’t get enough of the cherry tomato mixture. I think it would taste great on top of bruschetta with some fresh mozzarella as well! Print Spinach and Cheese Ravioli with Roasted Tomatoes and Basil

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 4 servings

Serving Size: 1/4 of the ravioli + 1/4 of the tomato mixture

Calories per serving: 300

Fat per serving: 8.4g

Nutritional Info Per Serving: 300 Calories, 8.4g Fat (2.5g Saturated), 390mg Sodium, 45g Carbs, 4g Fiber, 8g Sugar, 9g Protein

Ingredients

• 2 pints cherry tomatoes
• 3 shallots, cut into slices
• Olive oil cooking spray
• 3 tsp extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 4 servings spinach & cheese ravioli (about 16oz)
• 2 tbsp chopped fresh basil

Directions

1. Preheat oven to 425 degrees. Cut all the tomatoes in half. arrange tomatoes and shallots in a pan coated with cooking spray. Drizzle with 1 tsp olive oil, toss. Bake at 425 degrees for 35 min.
2. Take the tomatoes out of the oven, stir. Add 2 tsp olive oil, balsamic vinegar, salt and pepper to the pan. Bake an additional 10 minutes.
3. Cook ravioli according to package directions. Drain ravioli and reserve 1/4 cup of cooking liquid. Add ravioli to tomatoes, toss. Add cooking liquid if needed. Garnish with chopped basil.

Notes

Adapted from CookingLight.com

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin2.2http://pickyeaterblog.com/spinach-and-cheese-ravioli-with-roasted-tomatoes-and-basil/Recipe by: The Picky Eater, pickyeaterblog.com

Anjali Shah