If you are craving a dish that bursts with fresh, vibrant flavors while being surprisingly simple to prepare, this Ravioli with Cherry Tomatoes and Basil Recipe is exactly what you need. Combining tender cheese and spinach ravioli with oven-roasted cherry tomatoes, fragrant shallots, and a lively touch of basil, this recipe is a celebration of summer’s best ingredients. The juicy tomatoes caramelize beautifully, creating a luscious sauce that hugs every bite of ravioli, offering an irresistible combination of tangy, sweet, and herbal notes.
Ingredients You’ll Need
Gathering just a handful of simple ingredients makes this recipe so accessible, yet each one plays an essential role in achieving perfect balance—texture from the ravioli, brightness from the cherry tomatoes, and aromatic freshness from the basil.
- Extra-virgin olive oil (3 tablespoons): A high-quality oil is crucial for richness and helps roast the tomatoes to a silky softness.
- Balsamic vinegar (2 tablespoons): Adds subtle acidity and depth that enhances the sweetness of the tomatoes.
- Kosher salt (1/4 teaspoon plus extra): Essential for drawing out flavor and seasoning both the tomatoes and pasta perfectly.
- Black pepper (1/4 teaspoon plus extra): Provides a gentle peppery bite that warms the dish.
- Cherry tomatoes (1 pound): Juicy and naturally sweet, they’re the star ingredient that sings in this recipe.
- Shallots (2, cut into wedges): Their mild onion flavor melts into the tomatoes, creating delicious savory notes.
- Ravioli (16 ounces, cheese and spinach recommended): The comforting pasta base that delivers creamy filling with each bite.
- Fresh basil (2 tablespoons, chopped or more to taste): Adds vibrant herbal freshness for a perfect finishing touch.
- Parmesan cheese (optional, for garnish): A sprinkle of salty, nutty cheese elevates the final presentation wonderfully.
How to Make Ravioli with Cherry Tomatoes and Basil Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 425 degrees Fahrenheit. This high heat is key for roasting the tomatoes and shallots to the ideal softness and caramelization that will create the base of your sauce.
Step 2: Toss Tomatoes and Shallots
In a large bowl, whisk together the extra-virgin olive oil, balsamic vinegar, kosher salt, and black pepper. Halve half of the cherry tomatoes while leaving the rest whole. Add all tomatoes and the wedged shallots to the bowl and toss gently so every piece is coated with the flavorful oil and vinegar mix.
Step 3: Roast to Perfection
Line a jelly-roll pan with foil to make cleanup easier. Spread out the tomatoes and shallots in a single layer, then pour any remaining oil and vinegar mixture over them. Roast in the preheated oven for about 30 to 35 minutes. You want the tomatoes to be wrinkly, soft, and bursting with flavor.
Step 4: Cook the Ravioli
While your tomatoes roast, bring a large pot of salted water to a boil. Add the ravioli and cook according to package directions, making sure you salt the water generously so it tastes like the ocean. This seasoning step is crucial for well-flavored pasta.
Step 5: Combine and Finish
Drain the ravioli, reserving about a quarter cup of the pasta cooking water. Transfer the hot ravioli to the pan with roasted tomatoes and shallots. Toss gently to coat, adding reserved cooking water if needed to help the sauce cling to every bite. Sprinkle in the fresh chopped basil, and season to taste with salt, pepper, and a drizzle more olive oil.
How to Serve Ravioli with Cherry Tomatoes and Basil Recipe
Garnishes
A little goes a long way with garnishes for this dish. A dusting of freshly grated Parmesan cheese creates a lovely salty contrast, while extra fresh basil leaves can brighten the plate visually and in flavor, infusing every forkful with an herbaceous lift.
Side Dishes
This dish pairs beautifully with a crisp green salad dressed lightly in lemon vinaigrette for a refreshing contrast. A crusty baguette or garlic bread is perfect for mopping up any leftover roasted tomato juice, while a glass of chilled white wine complements the vibrant flavors wonderfully.
Creative Ways to Present
For a fun twist, serve the ravioli with cherry tomatoes and basil recipe family-style on a large platter piled high, encouraging everyone to dig in together. Alternatively, spoon the saucy ravioli into individual bowls and top with microgreens or edible flowers for a chic touch that impresses your guests.
Make Ahead and Storage
Storing Leftovers
Leftover ravioli with cherry tomatoes and basil recipe keeps well in the refrigerator for up to 3 days. Store it in an airtight container to maintain freshness and prevent the delicate tomatoes from becoming overly mushy.
Freezing
If you want to freeze this dish, separate out the ravioli from the tomato sauce. Freeze the cooked ravioli on a baking sheet until firm, then transfer to a bag. Freeze the tomato sauce separately. This prevents sogginess and preserves the texture upon reheating.
Reheating
Reheat gently on the stovetop over low heat, combining the frozen ravioli and sauce with a splash of water or broth to bring everything back to life without drying out. Microwave reheating works too but stir occasionally to heat evenly.
FAQs
Can I use a different type of ravioli for this recipe?
Absolutely! While cheese and spinach ravioli complements the dish beautifully, you can swap in mushroom, meat, or butternut squash ravioli depending on your preference. The roasted tomato sauce pairs well with a variety of fillings.
Is it possible to make this recipe vegan?
Yes, simply use vegan ravioli and omit the Parmesan cheese garnish. You might also want to replace the olive oil with a vegan-friendly alternative, though most extra-virgin olive oils are vegan already.
Can I roast the tomatoes and shallots ahead of time?
Definitely! Roasting the tomatoes and shallots a day ahead will save time. Just cool them completely, store in the refrigerator, and reheat gently when ready to combine with your cooked ravioli.
What if I don’t have balsamic vinegar?
If balsamic vinegar isn’t available, try substituting with red wine vinegar or a splash of lemon juice combined with a touch of honey to mimic the sweet acidity that balsamic provides.
How can I make the dish more hearty?
Add sautéed mushrooms, toasted pine nuts, or even crispy pancetta to the roasted tomato topping before tossing with ravioli. This adds texture and richness, transforming the dish into a more filling meal.
Final Thoughts
If you’re looking for a dish that feels both fresh and comforting, this Ravioli with Cherry Tomatoes and Basil Recipe is a must-try. Its simplicity belies the layers of flavor created by roasting the tomatoes and pairing them with aromatic basil and perfect pasta. Whether for a weeknight dinner or a casual weekend treat, this recipe will quickly become a favorite you reach for time and again.
Print
Ravioli with Cherry Tomatoes and Basil Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 to 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This delightful Ravioli with Cherry Tomatoes and Basil recipe combines tender cheese and spinach ravioli with oven-roasted cherry tomatoes and sweet shallots, tossed in a flavorful balsamic dressing. Enhanced with fresh basil and Parmesan, this dish is perfect for a comforting and elegant meal suitable for weeknight dinners or entertaining guests.
Ingredients
For the Roasted Tomatoes:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 pound cherry tomatoes
- 2 shallots, cut into wedges
For the Pasta:
- 16 ounces ravioli (cheese and spinach recommended)
- salt, for pasta water (to taste)
- 1/4 cup reserved ravioli cooking liquid
For Garnish and Serving:
- 2 tablespoons chopped fresh basil (or more to taste)
- additional olive oil, to taste
- salt and pepper, to taste
- Parmesan cheese, for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the tomatoes and shallots.
- Prepare Dressing: In a large bowl, whisk together 3 tablespoons of extra-virgin olive oil, 2 tablespoons balsamic vinegar, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper to create a flavorful marinade for the vegetables.
- Prepare Tomatoes and Shallots: Halve half of the cherry tomatoes. Add both the halved and whole tomatoes along with the shallot wedges to the bowl with the dressing. Toss gently to coat all vegetables evenly.
- Roast Vegetables: Line a jelly-roll pan with tin foil for easy cleanup. Spread out the coated cherry tomatoes and shallots on the pan in an even layer. Drizzle any remaining dressing over the top. Roast in the preheated oven for 30 to 35 minutes, or until tomatoes are wrinkly and tender.
- Cook Ravioli: Meanwhile, bring a large pot of salted water to a boil. Add the ravioli and cook according to package instructions until al dente, typically 3 to 5 minutes. Drain the ravioli, reserving 1/4 cup of cooking liquid for added moisture.
- Toss Ravioli with Roasted Vegetables: Transfer the roasted cherry tomatoes and shallots to a large serving bowl. Add the cooked ravioli and toss gently to combine. If needed, stir in some of the reserved pasta water to loosen the sauce.
- Finish and Serve: Fold in chopped fresh basil and adjust seasoning with salt, pepper, and a drizzle of olive oil to taste. Garnish with freshly grated Parmesan cheese if desired. Serve immediately for a vibrant, flavorful dish.
Notes
- Use high-quality extra-virgin olive oil and balsamic vinegar for the best flavor impact.
- Be sure to season the pasta water generously with salt to enhance the ravioli’s flavor.
- Reserve some pasta cooking water to help bind the sauce and coat the ravioli.
- Feel free to use fresh homemade ravioli or store-bought varieties like cheese and spinach for convenience.
- Parmesan cheese garnish is optional but adds a lovely savory touch.
- This recipe pairs well with a light green salad or crusty bread.
