Tomato Ravioli |Marlene Maurer – Lakewood, Colo.
1 pound cherry tomatoes
2 shallots, cut into wedges
3 tbsp. extra-virgin olive oil, divided
2 tbsp. balsamic vinegar
1/4 tsp. kosher salt
1/4 tsp. black pepper
12 oz. cheese ravioli
2 tbsp. chopped fresh basil
Preheat oven to 425 degrees.
Halve half of tomatoes.
Arrange cut tomatoes, whole tomatoes and shallots on a jelly-roll pan coated with cooking spray.
Drizzle with 1 tbsp. oil; toss.
Bake for 35 minutes.
Add 2 tbsp. oil, vinegar, salt and pepper to pan.
Bake 10 minutes.
Cook ravioli according to package directions, omitting salt and fat.
Drain ravioli, reserving 1/4 c. cooking liquid.
Add ravioli to tomatoes; toss.
Add cooking liquid, if needed.
Garnish with chopped basil.
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Cameron Ross Irons, age 32, was apprehended May 24 on an arrest warrant for Larceny of Domestic Animals (Horse) after criminal charges were filed by Texas and Southwestern Cattle Raisers Association Special Ranger Bart Perrier.