Spinach Ravioli with Roasted Tomatoes and Basil
This spinach ravioli with roasted tomatoes and fresh basil recipe will rival anything you have ever had in a restaurant. In just 55 minutes, I have tender pasta pillows in a caramelized cherry tomato sauce finished with fresh basil, which results in unparalleled comfort food with minimal effort and an authentic taste.
Servings: 4 servings
Calories: 300kcal
Ingredients
- 2 pints cherry tomatoes
- 3 shallots cut into slices
- olive oil cooking spray
- 3 tsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- ¼ tsp salt
- ¼ tsp ground black pepper
- 4 servings spinach & cheese ravioli about 16oz
- 2 tbsp chopped fresh basil
Instructions
- 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.
- 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.
- 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
- My #1 Secret Tip for this spinach ravioli with roasted tomatoes and basil recipe is to always reserve a bit of the pasta water before draining the ravioli. This starchy liquid is how I thin out the sauce if it seems too thick, without watering it down. It also emulsifies the sauce, ensuring it clings to every piece of pasta.
- Halve tomatoes: I arrange the halved tomatoes right side up in the roasting tray, making sure to expose the juiciest part to the heat. This helps caramelization and develops a deeper flavor.
- Blend a bit of the sauce for thickness: To thicken the sauce without using cream, I remove half of my sauce mixture, blend until smooth, then stir it back in with the rest of the sauce.
- Use fresh herbs: This recipe does really well with lots of fresh herbs. I like adding a few fresh sprigs of thyme to my roasting tray along with some minced garlic to infuse the tomatoes. Besides basil, a sprinkling of chopped fresh Italian parsley helps liven up the dish.
- Taste and adjust: Tomatoes can be quite sour, so I make sure to taste my sauce before serving it. I round out acidity with a bit of salt and a pinch of sugar, or 1/2 a teaspoon of maple syrup.
- Puree into a smooth sauce: If you prefer a smoother sauce, I recommend pureeing all of the roasted tomatoes and adjusting the thickness with pasta water as needed.
Nutrition
Calories: 300kcal | Carbohydrates: 45g | Protein: 9g | Fat: 8.4g | Saturated Fat: 2.5g | Sodium: 390mg | Fiber: 4g | Sugar: 8g