Ravioli with Cherry Tomatoes and Cheese

Ravioli with Cherry Tomatoes and Cheese

Catherine Mandell 0

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

Ingredients 1 h 20 m {{adjustedServings}} servings 452 cals

Serving size has been adjusted!

Original recipe yields 10 servings



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:
  • 689 mg
  • 28%

Based on a 2,000 calorie diet

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  • Prep

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  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 17

  1. 21 Ratings


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.


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

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.