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!
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
Serving Size1 cup of Ravioli with broth + 1 tablespoon of Ricotta
Nutrition
Serving: 1cupCalories: 537kcal
Nutritional information is calculated online and should be used as a guide.
Keyword 30 minute dinner, burst tomato sauce, cheese ravioli, healthy pasta recipe, Ravioli dinner, stuffed pasta