Italian Cheese Ravioli with Burst Tomatoes
This wonderfully light Italian Cheese Ravioli with Burst Tomatoes is the perfect 30-minute meal. Ravioli stuffed with cheeses with a flavorful burst of Cherry Tomato brothy sauce that will want to spoon until it’s gone! This is a fresh and lighter option than the most traditional way of serving Ravioli. Top with some ricotta or burrata cheese and well, it’s the star of your weekly dinner rotation.
Table of contents
Why you will love this Cheese Ravioli Recipe
In my opinion, stuffed kinds of pasta like Ravioli and Tortellini are some of the best unsung hero pasta varieties. Additionally, they provide tasty fillings that can easily be topped with a basic Marinara or in this case, take fresh tomatoes, herbs, garlic, and some pantry staples and create a wonderful but easy spin on the basic dish. What’s more, Ravioli can be easily found in most grocery stores’ refrigerated sections making it accessible.
The buttery, brothy goodness in this dish is perfect for sopping up with some crusty bread. The tomatoes cook to perfection and are the ideal flavor enhancer. Now that I’ve convinced you how good and easy this is, let’s get to it!
How to choose tomatoes for this recipe
This recipe is an end-of-summer inspiration when the garden is winding down but still a lot of vegetables to work with. I love to buy and grow heirlooms, and I especially love these multi-colored tomatoes for the variety of subtle flavors. For this pasta dish, I recommend ripe, cherry, or grape tomatoes. For this sauce to be on point, you need good, ripe tomatoes. You can allow them to ripen for a few days on the counter before you make this recipe. My local grocery store carries these multi-colored tomatoes which is what I used for the recipe. Any small tomato will work for this recipe. As an alternate, you can use heirloom tomatoes, seeded and chopped.
How to make Cheese Ravioli with Burst Cherry Tomatoes
Ideally, a shallow wide pan, Dutch oven or braiser work well for this recipe. This allows the ravioli to have enough room for a slow simmer and cook evenly.
Ingredients for this recipe:
- 2 pints of ripe, small multi-colored, or cherry tomatoes
- 4 cloves garlic chopped
- 3 tablespoons olive oil
- 1/3 cup white wine
- 3 cups chicken or vegetable broth
- 20 oz container of cheese ravioli
- 8 large leaves of basil + more for serving
- 2 tablespoons butter
- Pinch of salt, pepper, and crushed red pepper flakes
- Ricotta cheese for serving
How to cook Cheese Ravioli with Burst Tomatoes
- Preheat oil to a shallow pan or Dutch oven over medium heat.
- Add tomatoes and garlic sauté making sure garlic doesn’t burn. Add a little more olive oil if needed. Saute tomatoes and garlic for about 2 minutes until they start to soften and tomatoes start to burst.
- Add a good pinch of Kosher salt. Use less if using table salt.
- Deglaze with white wine and continue to allow the tomatoes to break down for about 2 more minutes.
- Add 2 tablespoons of butter.
- Add 3 cups of chicken broth and bring to a slow simmer.
- Cook down for about 2 minutes until the tomatoes have completely burst and broken down.
- Add fresh basil leaves. Stir.
- Add 20 ounces of ravioli ensuring they are evenly distributed in the liquid. You need not stir the ravioli, just make sure they are spread out evenly in the pan with the broth.
- Cook Ravioli to the suggested cooking times on the package. The size of the Ravioli will determine the cooking time which is typically between 3-7 minutes.
- Ravioli will be tender and puffy when done.
- Serve Italian Ravioli with Burst tomatoes in a shallow bowl with broth. Add a dollop of ricotta cheese, crushed red pepper, and some extra fresh basil. Don’t forget the bread for the broth!
Tips and substitutions for this recipe
Yes, just use half of the ingredients for a standard 9oz container of refrigerated ravioli.
I think spinach and cheese is a good substitute. A meat-filled ravioli may need a heartier sauce like a meat sauce.
Yes, frozen can be used and may need an extra minute to cook.
Yes, just make sure to use the cooking time suggested on the package.
You can use canned cherry tomatoes for this recipe. I suggest two 14-ounce cans. I also recommend using the best quality you can buy or find.
Adding butter adds body to a sauce and cuts down on the acidity of the tomatoes.
How to store and reheat leftovers
If you have any Italian Ravioli with Burst tomatoes left, place leftovers in a container with a tight-fitting lid. Typically I like to use something shallow and wide so I don’t crowd the pasta.
To reheat leftovers, use a shallow skillet and warm the Ravioli and broth on low heat, and ensure it’s heated thoroughly. Serve with a dollop of ricotta cheese and enjoy!
I don’t recommend freezing leftovers. Any leftovers should be kept refrigerated for about 2 days.
Enjoy!
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Italian Cheese Ravioli with Burst Tomatoes
November 8, 2023Equipment
- 1 extra large shallow pan or braiser
Ingredients
- 2 pints cherry or other small tomatoes ripe
- 4 cloves garlic chopped
- 3 tablespoons olive oil
- 1/3 cup white wine dry
- 3 cups chicken broth
- 20 ounces cheese ravioli refrigerated
- 8 leaves Basil, fresh, large + more for serving
- 2 tablespoons butter salted
- Pinch of salt
- Ricotta cheese optional for serving
- Crushed red pepper flakes
Instructions
- Preheat oil to a shallow pan or Dutch oven over medium heat.
- Add tomatoes and garlic sauté making sure garlic doesn’t burn. Add a little more olive oil if needed. Saute tomatoes and garlic for about 2 minutes until they start to soften and tomatoes start to burst.
- Add a good pinch of Kosher salt. Use less if using table salt.
- Deglaze with white wine and continue to allow the tomatoes to break down for about 2 more minutes.
- Add 2 tablespoons of butter.
- Add 3 cups of chicken broth and bring to a slow simmer.
- Cook down for about 2 minutes until the tomatoes have completely burst and broken down.
- Add fresh basil leaves. Stir.
- Add 20 ounces of ravioli ensuring they are evenly distributed in the liquid. You need not stir the ravioli, just make sure they are spread out evenly in the pan with the broth.
- Cook Ravioli to the suggested cooking times on the package. The size of the Ravioli will determine the cooking time which is typically between 3-7 minutes.
- Ravioli will be tender and puffy when done.
- Serve Italian Ravioli with Burst tomatoes in a shallow bowl with broth. Add a dollop of ricotta cheese, crushed red pepper, and some extra fresh basil. Don’t forget the bread for the broth!
Notes
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
