I always plant cherry tomatoes in my garden. A few plants can produce LOTS of cherry tomatoes. As a result, I have some great cherry tomato recipes. This roasted tomato ravioli is one of my favorites. It is quick, easy, and delicious. Pair it with a salad or roasted green beans and it makes a great weeknight dinner!
A quick note: This recipe uses the family sized cheese ravioli. If you are using the regular 8 oz – 10 oz size, halve the recipe and be sure to use a smaller sheet pan to roast everything. (This keeps the juices from drying out before the shallots and tomatoes finish roasting.)
Skip to gluten free option or detailed instructions.
Roasted Cherry Tomato & Shallot Ravioli
Ingredients
- 4 c. cherry tomatoes
- 2 shallots, sliced
- 3 Tbsp. olive oil
- 3 Tbsp. balsamic vinegar
- 1/2 c. feta
- 1/4 c. basil, thinly sliced
- 18 oz. cheese ravioli or tortellini
Directions
- Step 1 Preheat the oven to 400°.
- Step 2 Toss tomatoes, shallots, balsamic vinegar, and olive oil on the pan. Bake at 400° for 20-25 min. Stir 15 min in. If the balsamic vinegar is starting to dry out and burn, add 1-2 Tbsp. of water.
- Step 3 Boil the pasta according to package instructions.
- Step 4 In a serving bowl, top the pasta with the cherry tomato sauce, feta and basil. Serve warm.
Gluten-free Option
For a gluten free option, serve over quinoa or use gluten free pasta (2 c. of dried pasta should be enough for 4 servings).
Detailed Instructions
Step 1. Preheat the oven to 400°. Bring a pot of salted water to a boil. Line a rimmed sheet pan with aluminum foil. Clean tomatoes and slice shallots.
Step 2. Toss tomatoes, shallots, balsamic vinegar, and olive oil on the pan. Bake at 400° for 20-25 min. Stir 15 min in. If the balsamic vinegar is starting to dry out and burn, add 1-2 Tbsp of water. They are ready when the tomatoes pop open and the shallots are caramelized.
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