Ravioli with Blistered Tomatoes, Walnuts & Basil Sauce

1 package ʻNuttin Ordinary Ravioli
2 cups cherry tomatoes
1 tbsp. olive oil
1/4 cup toasted walnuts
For the basil sauce:
1/3 cup olive oil
1 cup packed basil
1 garlic clove, minced
salt & pepper to taste
Preheat oven to 450°. Toss cherry tomatoes olive oil on a rimmed baking sheet; season
with salt and pepper. Roast, tossing once, until tomatoes are blistered and beginning to
burst, 20–25 minutes. Let cool.
While tomatoes roast, cook ravioli according to directions.
To make the sauce: place all sauce ingredients in a food processor and process until
To assemble: Toss cooked ravioli with basil sauce and divide among four plates. Top
each serving with equal portions of roasted tomatoes and walnuts. Serve immediately.

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