A quick to prepare meal using ready made ravioli. Perfect for a weeknight dinner – serve with a fresh salad to make a complete meal.
1 pound cherry tomatoes
2 shallots, cut into wedges
3 Tbsp extra-virgin olive oil, divided
2 Tbsp balsamic vinegar
1/4 tsp salt
1/4 tsp black pepper
12 oz cheese ravioli (found in the refrigerator or freezer section)
2 Tbsp chopped fresh basil
1. Halve half of the tomatoes. Preheat oven to 400 degrees F. Arrange cut tomatoes, whole tomatoes, and shallots on a jelly-roll pan coated with cooking spray. Drizzle or toss with 1 Tbsp oil. Bake for 25 – 30 minutes or until tomatoes are roasted.
2. Add 2 tablespoons oil, vinegar, salt, and pepper to pan. Bake 10 minutes.
3. 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.
Yield: 4 servings (406 calories, 18.7 g total fat, 6.3 g saturated fat, 13.4 g protein, 47.8 g carbohydrate, 3.9 g fiber, 49 mg cholesterol)
Adapted from Cooking Light, August 2013