This roasted garlic and tomato ravioli recipe will not disappoint

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ravioliThis recipe is easy to prepare, and it’s full of flavor. For best results, make your own pesto (try out the Baby Kale, Spinach & Basil version featured a few weeks back). Enjoy!

Roasted Garlic and Tomato Raviolis – Feel comforted


  • 1 pt. cherry tomatoes
  • 5-6 tomatoes, quartered
  • 1 bulb garlic, peeled; cloves cut in half
  • 2 shallots, sliced
  • 2 tbsp extra light olive oil
  • Salt and pepper to taste
  • 24 cheese raviolis
  • ¼ cup pesto
  • Extra virgin olive oil for serving


Preheat oven to 425F.

Spread the tomatoes, garlic, shallots, extra light olive oil and salt and pepper over a large baking sheet. Bake 25 minutes, stir, and then bake another 10-15 minutes.

In the meantime, cook the raviolis according to instructions on the package. Drain.

Gently combine the tomato mixture with the raviolis. Add salt, pepper, a drizzle of extra virgin olive oil and a dollop of pesto to each serving.

Serves 4.

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