This 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.