roasted tomato ravioli

Two white bowls sitting on green and white napkins filled with raviola, arugula, roasted tomatoes and shaved Parmesan cheese.

What do you do with an abundance of ripe tomatoes on the vine? Roast them with some garlic cloves and a bit of olive oil to make a simple pasta topping. I use fresh ravioli from the deli, but you could use a non-filled pasta if you prefer. I toss in some greens just before serving so they will be slightly wilted. I often make this as a beautiful entrée for my vegetarian friends, making sure that the ravioli is meatless, of course!


roasted tomato ravioli

Serves: 4
Cooking Time: 30 minutes


  • 1 pint cherry tomatoes
  • 3 cloves garlic, minced
  • 3 tablespoons olive oil, divided
  • ¼ teaspoon kosher salt
  • 1 (12-ounce) package fresh ravioli (1 cup per serving, cooked)
  • 2 tablespoons butter, cut into small cubes
  • 1 cup arugula or spinach leaves
  • ¼ cup shaved Parmesan cheese



Heat the oven to 400° F.


Cut the cherry tomatoes in half, and place them on a roasting pan. Sprinkle the minced garlic over the tomatoes. Drizzle with 1 tablespoon of the olive oil, then sprinkle with the salt and roast for 20 minutes, or until the tomatoes are soft.


Cook the ravioli according to the directions on the package. Drain in a colander.


Transfer the ravioli to a warmed serving dish and drizzle with the remaining


2 tablespoons of olive oil. Add the butter cubes, tomato and garlic mixture, and the arugula. Toss to distribute all the ingredients evenly.


Garnish with some shaved Parmesan cheese, and serve warm.

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1 Comment

  • Reply
    K Robinson
    August 19, 2017 at 12:38 am

    Every one of your recipes looks fabulous, Carol, and the photos are gorgeous. Forget the cookbook–I say open a restaurant (or a cooking school!) in your floating home instead!!
    (Is it really possble to make Pavlova on a sailboat? I can barely do it at home!)

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