Roasted Tomatoes With Raviolini Pasta

Roasted tomato and raviolini pasta in a large pan.

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This simple and big on flavor pasta is a blend of sweet roasted tomatoes, a delicious roasted garlic sauce and fresh basil all on top of mini cheese ravioli (raviolini). It is a great way to use an abundance of tomatoes in any season and a delicious dinner for weeknights or entertaining.

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Servings: servings

Author: Melissa Oleary

Ingredients

10 ounces Mini Cheese Ravioli Raviolini
1 cup Fresh basil loosly packed
6 Vine Ripe Tomatoes medium in size
1 Whole head Of Garlic
3 tablespoon Extra Virgin Olive oil for sauce
3 tablespoon Extra virgin olive oil for roasting the tomatoes
3 tablespoon Unsalted Butter
½ teaspoon Kosher Salt or to taste

Instructions

Preheat the oven to 400 degrees.
Cut tomatoes in half then squeeze out juices into a bowl. Set juices aside and se note below on how to use it. Now cut the tomatoes in quarters and add to a sheet pan.
6 Vine Ripe Tomatoes
Cut the tip off of a head of garlic (the pointy side of the garlic) to expose all of the garlic clove tops, then add to the sheet pan and drizzle with olive oil and wrap in aluminum foil or cover with a garlic roasting lid.
1 Whole head Of Garlic
Drizzle tomatoes with olive oil and roast them for 20 minutes on the middle rack then 5 minutes on the upper rack and 5 minutes on the lower rack. Moving the tomatoes to the top and bottom racks helps the heat directly come in contact with the top and bottom of the pan and roast the tomatoes better. Remove from the oven then set aside.
3 tbsp Extra virgin olive oil
Cook the raviolini (or your preference for pasta) until al dente.
10 ounces Mini Cheese Ravioli
While the pasta cooks, heat some olive oil and butter in a large pan and squeeze the garlic out of the skin and add your salt. It should be nice and soft from roasting. Mix it into the olive oil and butter mixture until it melts.
3 tbsp Extra Virgin Olive oil, 3 tbsp Unsalted Butter, ½ tsp Kosher Salt
With a spatula, scoop up the tomatoes from the pan and toss that into the olive sauce. Drain the pasta (reserving 1 cup of pasta water) and add that to the sauce as well and toss together. Tear your fresh basil and toss again.
1 cup Fresh basil

Notes

Don't let that tomato water go to waste:

You can strain the tomato pulp and water through a fine mesh strainer (and discard the pulp). You can either freeze the tomato water to add to a soup later on or use the tomato water to make a homemade vinaigrette.

Storing:

To store the leftover pasta and sauce, place it in a container with a tight fitting lid and refrigerate for up to 3 days. You can reheat the pasta in the microwave on medium heat for about 1-2 minutes but make sure to cover it with a damp paper towel to prevent the pasta from drying out.

Nutrition

Nutrition Values are estimates only.

See full nutrition disclaimer here

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Course :dinner, entertaining, Main Course