Day 25: Tomato Ravioli

I’m sorry for taking so long to share this recipe—unless of course I ran into you sometime in the last week, because I’m pretty certain I told no fewer than 7 people how to make this recipe—it was that good. The name “Tomato Ravioli” somehow made me overlook the recipe for almost the whole month—even though a photo of it is on the actual cover of Cooking Light 2014. So, one night when I knew I was going to be really busy, I decided to give it a try.

10629829_797788816909871_2525989984222498193_nAs with many of the recipes I have made over the course of the last month, I made a couple of substitutions. The first came in the choice of tomato—I used grape tomatoes rather than cherry. I didn’t weigh out the amount to be an exact pound, and decided to go with a pint and a half to approximate the amount needed. I cut about half of those in half as the recipe required, however I forgot to drizzle them with olive oil before I put the baking sheet in the oven. I was actually pressed for time while making this, as I had a two-hour window between dropping off and picking up my son from football, and about 40 minutes of that time had already been used up going to Trader Joe’s to pick up the fresh ravioli (I used goat cheese and sun-dried tomato ravioli, rather than plain)—along with a few other things not part of this recipe.

Anyway, back to the recipe.

Due to my time constraints, I put the water on to boil at the same time the tomatoes were roasting in the oven. The tomatoes and shallots were supposed to bake for 35 minutes before adding balsamic vinegar and olive oil to the mixture, and letting them cook another 10 minutes. I actually shaved off 10 minutes from the cook time, in order to have the ravioli cook at the same time as the tomatoes were cooking with the vinegar. The timing worked out perfectly, as I was able to remove the ravioli from the water and immediately cover them with the tomato mixture. I can’t even begin to explain how delicious this recipe was—the sweet tanginess of the balsamic vinegar mixed with the smokiness of the roasted tomatoes along with the freshness of the basil made the most perfect  flavor combination. It was actually so good, my daughter has been hounding me to make it again—which I’m planning on doing tonight.


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