Roasted Tomato Caprese Ravioli
This is a quick and delicious meal you can whip up for Valentine's Day or just a romantic date night in. It's super easy to make and packed with flavor. You'll want to make it over and over again!
Servings: 2
Equipment
- Baking sheet
- Food processor
- Large pot
Ingredients
- 1 pint cherry tomatoes
- 2 tablespoons olive oil
- 2 large garlic cloves smashed and peeled
- 3 sprigs of thyme
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon crushed red pepper flakes
- 1 8- ounce container cheese ravioli
- 1/2 cup bocconcini mini mozzarella balls halved
- 1 tablespoon olive oil
- 2 tablespoons pine nuts
- 2 tablespoons grated parmesan
- 4 fresh basil leaves torn
Pesto:
- 1 cup fresh basil leaves washed and dried
- 1 large garlic clove peeled
- 2 teaspoons fresh lemon zest
- 1 tablespoon fresh lemon juice
- 2 tablespoons grated parmesan
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- pinch crushed red pepper flakes optional
- 2 tablespoons pine nuts
- 1/3 cup olive oil
Instructions
- Preheat oven to 400°F.
- Toss together the cherry tomatoes, olive oil, garlic, thyme, salt, pepper and red pepper flakes on a baking sheet until evenly combined. Roast until the tomatoes have softened and just begun to charr, about 15 minutes. Place the tomatoes under the broiler for about 5 minutes to brown them. Remove and let cool.
- To make the pesto, combine all of the pesto ingredients (except the oil) in a food processor. Pulse until finely chopped. Add the olive oil and purée until somewhat smooth. If too thick, add a splash more of oil. Give it a taste and adjust seasoning accordingly, adding more salt or pepper as needed. Transfer to a bowl and set aside until ready to use. Pesto can be made up to 3 days in advance and stored, well-wrapped, in the fridge.
- Bring a large pot of cold water to a boil and season liberally with salt. Add the ravioli and cook according to the package direction. They should float to the top and be somewhat tender. Drain and divide between two plates. Top each with the roasted tomatoes, bocconcini, dollops of pesto, pine nuts, fresh basil, and parmesan. Drizzle with olive oil and grind some fresh pepper on top. Serve immediately and enjoy!