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

Scale

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)

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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.