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Tomato Ravioli


Ready-made ravioli and simple ingredients make this dinner of Tomato Ravioli so easy.

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Rate this recipe 4.3/5 (16 Votes)


  • 1 pound cherry tomatoes
  • 2 shallots, cut into wedges
  • Cooking spray
  • 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


Servings 4
Preparation time 15mins
Cooking time 55mins
Adapted from


Step 1

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.

Nutritional Information
Amount per serving
Calories: 406
Fat: 18.7g
Saturated fat: 6.3g
Monounsaturated fat: 9.7g
Polyunsaturated fat: 1.7g
Protein: 13.4g
Carbohydrate: 47.8g
Fiber: 3.9g
Cholesterol: 49mg
Iron: 2.3mg
Sodium: 572mg
Calcium: 138mg

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