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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The Castle Rock based Colorado Agricultural Leadership Foundation hosted its 12th Legend of Agriculture Dinner on Friday, Oct. 1, 2021. Held for the first time on the CALF grounds at the historic Lowell Ranch, it…