If your household is like mine then you are looking for quick, satisfying meals. The “school year” situation is new to us this year, but it always seems this time of year is busy. We’re getting the yard and house “summer” free and ready for the fall and winter. We are trying to squeeze in every last bit of summer harvest, yet start taking advantage of the fall harvest as well. Enjoy those last few hot days by the water, yet make sure we go to fairs, the pumpkin patches etc. Phew! Then, we have the extra thing of preparing for baby!

So, times like these call for shortcuts in the kitchen! Using store bought ravioli and a few fresh ingredients you can have a wonderful meal on the table in no time and still feel like you are enjoying a meal you labored on forever! The only part that takes some time is roasting the tomatoes, but you can set the table, etc. while they are roasting. Or, do what I do, and crank up the heat a little more or use smaller grape tomatoes, which will speed up the roasting time!

Roasted Tomato Ravioli

Ingredients

• 1 lb cherry tomatoes
• 2 shallots, cut into wedges
• Cooking spray
• 3 Tbsp extra-virgin olive oil, divided
• 2 tbsp balsamic vinegar
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 12 oz cheese ravioli
• 2 Tbsp chopped fresh basil

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Pre-heat oven to 425 F.

Halve half of the tomatoes. Arrange cut tomatoes, whole tomatoes, and shallots on a jelly-roll pan coated with cooking spray. Drizzle with 1 tablespoon oil; toss. Bake at 425 F for 35 minutes. Make sure to keep an eye on your tomatoes! Depending on size and sweetness, they may cook faster.

Add 2 tablespoons oil, vinegar, salt, and pepper to pan. Bake for 10 minutes.

Cook ravioli according to package directions, omitting salt and fat. Drain ravioli, reserving 1/4 cup cooking liquid. Add ravioli to tomatoes; toss. Add cooking liquid if needed. Garnish with chopped basil.

Nutritional Information

Serves 4 (serving size: about 6 ravioli and 1/2 cup tomato mixture)

Calories 406, Fat 18.7g, Protein 13.4g, Carbohydrates 47.8g, Fiber 3.9g, Cholesterol 49mg, Iron 2.3 mg, Sodium 572mg, Calcium 138mg.

Source: Cooking Light, August 2013