roasted tomato ravioli

roasted tomato ravioli

Roasted tomato ravioli is my answer to simple summer meal. It takes minutes to prepare, features the fresh flavors of summer and you can accommodate most food preferences by altering the type of ravioli filling you choose to use. I start with some fresh tomatoes, garlic and some fresh ravioli from the market. With the addition of some greens as you toss in the tomatoes, it becomes a one-dish meal.


roasted tomato ravioli

Print Recipe
Serves: 4 Cooking Time: 30 minutes


  • 1 pint cherry tomatoes
  • 3 cloves garlic, minced
  • 3 tablespoons olive oil (reserve 2 tablespoons for cooked ravioli)
  • ¼ teaspoon salt
  • 9 ounce package fresh ravioli
  • 2 tablespoons butter - cut in small cubes
  • 1 cup arugula or spinach
  • ¼ cup shaved Parmesan cheese



Preheat oven to 400° F.


Cut cherry tomatoes in half and place on roasting pan. Peel and chop the garlic and sprinkle over the tomatoes. Drizzle with olive oil, sprinkle with salt and roast in a 400° oven for 20 minutes or until tomatoes are soft.


Cook ravioli according to directions on the package. Drain in colander and drizzle olive oil to coat the ravioli (about 2 tablespoons).


Move ravioli into serving dish. Add butter cubes, tomato and garlic mixture and arugula. Toss to mix ingredients.


Garnish with shaved Parmesan cheese.

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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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