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Ravioli with Cherry Tomatoes and Cheese

Ravioli with Cherry Tomatoes and Cheese

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Catherine Mandell

You can use cheese or meat ravioli in this recipe. Sausage ravioli are particularly good!

Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 452 kcal
  • 23%
  • Fat:
  • 26.8 g
  • 41%
  • Carbs:
  • 32.4g
  • 10%
  • Protein:
  • 21.4 g
  • 43%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 728 mg
  • 29%

Based on a 2,000 calorie diet

Directions

  1. In a large bowl, toss together the cherry tomatoes, mozzarella cheese, basil, olive oil, garlic, parsley, salt, and pepper. Let stand about 1 hour.
  2. Bring a pot of lightly salted water to a boil, and cook the ravioli about 5 minutes, until tender and heated through. Drain, and toss with the cherry tomato mixture to serve.
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Reviews

KRUSHSH70
15
6/8/2008

I really liked this as a base recipe to tweak so I gave it 4 stars for versatility. This recipe is flexible to adapt to what you have on hand in the kitchen or what you want to throw in. Here's what I did: I used a jar of diced tomatoes, a handful of Mexican blend cheese, dried basil, and a handful of cooked and crumbled bulk sausage (Neeses). I didn't have parsley and omitted the salt and pepper at the front so I could season to taste. The first bite was good, but we both agreed that it needed just a little something to make it really, really good. We both added a touch of fresh ground pepper and a shake of dried and grated parmesan & romano cheese. This was all it needed and my husband declared this to go on heavy rotation as a quick dinner. This is quick, has a summertime fresh flavor and is highly adaptable. I think the diced tomatoes are better than the halved cherry tomatoes as it distributes the tomato flavor more evenly with each bite. I will probably plan to cook this next time and get fresh basil, tomatoes and mozarella cheese. I might look for fresh cheeze ravioli, but the frozen was very good.

CHANDRA3
8
2/16/2004

My family loved this recipe, even my 22 month old. We used meat ravioli and cheese ravioli and it worked well with both. This is a very versatile recipe. We are looking forward to using the cherry tomato and cheese mixture with many other dinners and salads. Thanks for a wonderful recipe.

Baking Nana
7
7/5/2011

I enjoyed this very much. As written - 4 stars. I tasted it and it seemed to lack someting. I added some parmesan to the ravioli and some good balsamic vinegar / glaze the the tomatoes and this was plate licking good. Serve with a crusty bread to soak up the sauce. Beautiful, fast and perfect for those summer cherry tomatoes. Thanks for an inspiring recipe.