Roasted Cherry Tomato Sauce with Ravioli

For a long time, I thought I didn’t like ravioli.  And then I figured out that I just don’t like typical frozen cheese-filled ravioli (unless it’s deep-fried).  Fresh ravioli filled with yummy things like asparagus and gruyere or exotic mushrooms are a completely different thing.  Our grocery store carries La Pasta ravioli, and they’ve been a dinner staple in our house for at least a year, now.  They are delicious with just a drizzle of olive oil and some chopped basil, but every so often, I’ll be inspired to make a fancier sauce while I’m waiting for the water in the pasta pot to come to a boil.

I’m enjoying hands-off cooking right now. Something like this roasted cherry tomato sauce that needs minimal attention. Such little attention, in fact, that you have time to prepare salads and enjoy a martini while the sauce is cooking.


The sauce is based on the Bon Appetit Roasted Chicken and Cherry Tomato recipe I cooked last summer.  It turns out the tomatoes are pretty great sans chicken, either on top of baked polenta or ravioli.  It seemed to be particularly complimentary to the whole wheat roasted vegetable ravioli we had in the fridge, so if you happen to come across roasted veggie ravioli, this is a great accompaniment.


Preheat oven to 450 degrees. In a large bowl stir about 1 pound cherry or grape tomatoes with 1 1/2 tbsp olive oil and 1 1/2 tbsp herbes de Provence.   Season with salt and pepper.


Heat 1 tbsp olive oil in a large heavy ovenproof skillet (I recommend cast iron) until oil shimmers. Carefully add tomatoes to pan (splattering is likely!). Transfer skillet to oven and roast for about 15 minutes, turning once. Tomatoes should burst and start to release juices.

Transfer tomatoes with juices to a bowl, and stir in a splash of Worcestershire sauce. Put to the side.


Return skillet to stove, over medium heat. Add 1 tbsp olive oil and 1 garlic clove, pressed, stirring often for about 30 seconds. Add a splash of red wine vinegar and return tomatoes with juices to the skillet.   Simmer until sauce thickens, about 1 minute. Optional: swirl in about a 1/2 tbsp butter and/or 1 tbsp chopped parsley. Season with salt and pepper.


Serve sauce over ravioli; garnish with sliced fresh basil.



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