Spinach and Cheese Ravioli with Roasted Tomatoes and Basil

by Anjali @ The Picky Eater on November 4, 2013

IMG_9323

I love dressing up store-bought ingredients to make them feel like they’re totally homemade. And one of my favorite ingredients to do this with is ravioli! The husband loves ravioli, it might be one of his favorite types of pasta dishes.

And now there are some really great pre-made ravioli options out there – made with all-natural, healthy ingredients, and when cooked – almost taste homemade. I really like using Pasta Prima’s Ravioli, which is what I used for this dish.

Dressed up with a delicious roasted tomato sauce and some fresh herbs, and served with a salad of greens, this felt like a gourmet Italian meal that we enjoyed on a weeknight.

IMG_9335

The cherry tomatoes burst open in your mouth when you bite into them, and their juices (mixed with balsamic vinegar and olive oil) make the most delicious sauce.

This is this the perfect recipe for Meatless Monday, it’s so hearty and filling that you won’t miss the meat!

The Ingredients

Adapted from CookingLight.com

  • 2 pints cherry tomatoes
  • 3 shallots, cut into slices
  • Olive oil cooking spray
  • 3 tsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 4 servings spinach & cheese ravioli (about 16oz)
  • 2 tbsp chopped fresh basil

The Directions

Step 1: Preheat oven to 425 degrees. Cut all the tomatoes in half. arrange tomatoes and shallots in a pan coated with cooking spray. Drizzle with 1 tsp olive oil, toss. Bake at 425 degrees for 35 min.
.
IMG_9318
After 35 minutes is up, the tomatoes will look something like this:
.
IMG_9319
Step 2: Take the tomatoes out of the oven, stir. Add 2 tsp olive oil, balsamic vinegar, salt and pepper to the pan. Bake an additional 10 minutes.
.
IMG_9320
Step 3: Cook ravioli according to package directions. Drain ravioli and reserve 1/4 cup of cooking liquid. Add ravioli to tomatoes, toss. Add cooking liquid if needed. Garnish with chopped basil.
.
IMG_9325
And that is it! The quality of the store bought ravioli you use is critical to making this dish taste good. One night I tried this recipe using a random (untested by the husband) brand of ravioli and I have to say it just wasn’t as good. But if you use your favorite store-bought ravioli brand (or Pasta Prima, which is mine) – it will be the perfect combination of textures and flavors.
.
I just couldn’t get enough of the cherry tomato mixture. I think it would taste great on top of bruschetta with some fresh mozzarella as well!
.
IMG_9334
Spinach and Cheese Ravioli with Roasted Tomatoes and Basil

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 4 servings

Serving Size: 1/4 of the ravioli + 1/4 of the tomato mixture

Calories per serving: 300

Fat per serving: 8.4g

Nutritional Info Per Serving: 300 Calories, 8.4g Fat (2.5g Saturated), 390mg Sodium, 45g Carbs, 4g Fiber, 8g Sugar, 9g Protein

Ingredients

  • 2 pints cherry tomatoes
  • 3 shallots, cut into slices
  • Olive oil cooking spray
  • 3 tsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 4 servings spinach & cheese ravioli (about 16oz)
  • 2 tbsp chopped fresh basil

Directions

  1. Preheat oven to 425 degrees. Cut all the tomatoes in half. arrange tomatoes and shallots in a pan coated with cooking spray. Drizzle with 1 tsp olive oil, toss. Bake at 425 degrees for 35 min.
  2. Take the tomatoes out of the oven, stir. Add 2 tsp olive oil, balsamic vinegar, salt and pepper to the pan. Bake an additional 10 minutes.
  3. Cook ravioli according to package directions. Drain ravioli and reserve 1/4 cup of cooking liquid. Add ravioli to tomatoes, toss. Add cooking liquid if needed. Garnish with chopped basil.

Notes

Adapted from CookingLight.com

http://pickyeaterblog.com/spinach-and-cheese-ravioli-with-roasted-tomatoes-and-basil/

Anjali Shah

{ 12 comments… read them below or add one }

Kammie @ Sensual Appeal November 4, 2013 at 3:51 pm

The most I drooled actually was the photo of the fresh tomatos… I think I miss them.

Reply

Anjali @ The Picky Eater November 4, 2013 at 6:20 pm

Hehe yay!! Omg I know – fresh tomatoes are seriously the best ever. Especially when they are so warm that all their juices just burst into your mouth!

Reply

Crystal @ Simply Playful Fare November 4, 2013 at 4:03 pm

I need to put it on my menu for next week. Raviolis might be the perfect comfort food for this November weather, and your roasted tomatoes and onions look so amazing!

Reply

Anjali @ The Picky Eater November 4, 2013 at 6:22 pm

Thanks so much Crystal! And yes – ravioli is totally the perfect comfort food for fall! It’s so filling and warming, especially with the roasted tomatoes and shallots. Let me know how you like this recipe when you try it!

Reply

Eisha November 4, 2013 at 6:21 pm

I love love your blog! Not only because of your healthy tips and yummy recipes, but also because you take such amazing pics of everything! Including your trips and recipes! Honestly these pics make me crave your recipes even more lol

Reply

Anjali @ The Picky Eater November 4, 2013 at 6:26 pm

Awwww thank you so much Eisha!! You are so sweet! I’m so glad you’re enjoying my blog, recipes and photos 🙂 Thanks again!!

Reply

Yasmeen November 7, 2013 at 3:03 pm

I love how you’re ‘eating (your) way to a healthier life’! I’ve just started my own blog on gaining weight through eating healthily and living a healthy & balanced life. I’m taking it slowly, eliminating bad foods and replacing them with a healthier and more nutritious option. The only problem is, I’m not much of a cook so I love finding healthy recipes to try out and I have to say yours look delicious and simple to follow! I’m quite tempted to have a go at this recipe!

Reply

Anjali @ The Picky Eater November 8, 2013 at 12:14 am

Hi Yasmeen! Thank you so much for sharing your story with me, and kudos on the effort you’ve been making to live a more balanced life! I wasn’t much of a cook a few years ago either, in fact, I didn’t even know how to use a can opener when I got married! So trust me, if I can make the recipes on my blog, anyone can 🙂 Let me know if you end up trying this – I’d love to hear how it turns out!

Reply

Olivia Gregory November 11, 2013 at 12:51 am

The ravioli looks summer fresh and yummy. And I just love the pictures that accompany each step of the recipe.

Reply

Anjali @ The Picky Eater November 12, 2013 at 8:26 am

Thanks Olivia!! It really did have a brightness to it thanks to the roasted tomatoes!

Reply

Julia December 13, 2013 at 2:54 pm

Pasta and cheese, one of the best combinations you can do, especially if it is raviolis!

Reply

Anjali @ The Picky Eater December 13, 2013 at 2:54 pm

Totally agree! Spinach & cheese ravioli is one of my favs 🙂

Reply

Leave a Comment

Previous post:

Next post: