Tomato Ravioli

By Joan_Z

Serves 4: 406 calories; 13.4 grams protein; 48 carbs; sodium 572 mg.

Ingredients

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

Preparation

Step 1

Pre heat oven to 425.

Halve half of tomatoes. Arrange cut tomatoes, while tomatoes and shallots on a jelly roll pan, coated with cooking spray. Drizzle with 1 Tbsp. oil. Toss. Bake at 425 for 35 minutes.

Add 2 Tbsp. oil, vinegar, salt and pepper to pan. Bake 10 minutes.

Cook ravioli according to pkg 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.