Tomato Ravioli

• 1 pound cherry tomatoes
• 2 shallots, cut into wedges
• Cooking spray 
• 3 tablespoons extra-virgin olive oil, divided
• 2 tablespoons balsamic vinegar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 12 ounces cheese ravioli
• 2 tablespoons chopped fresh basil

1. 1. Preheat oven to 425°.
2. 2. Halve half of 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° for 35 minutes.
3. 3. Add 2 tablespoons oil, vinegar, salt, and pepper to pan. Bake 10 minutes.
4. 4. 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.

I got this recipe from Cooking Light magazine.  I made this with tomatoes and basil from our garden.  It was very easy and had nice flavor.

Megan-4/5

Jesse-4/5