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Categories:
cherry tomatoes yellow grape tomatoes vegetable balsamic vinegar fresh ravioli arugula black olives basil Parmesan cheese
Viewed: 13 - Published at: 6 years agoIngredients
- 5 oz cherry tomatoes, halved
- 3 oz yellow grape tomatoes, halved
- 1 tbsp vegetable or olive oil
- 1 tbsp balsamic vinegar
- 1 pkg (9 oz) fresh ravioli
- 2 oz baby arugula leaves
- 1/4 cup pitted black olives, halved lengthwise
- 2 tbsp shredded basil
- 1/4 cup shaved Parmesan cheese
Method
- Preheat the oven to 425°F. Toss tomatoes, oil and vinegar on a baking pan. Season with salt and pepper. Bake for 8-10 mins, or until just tender.
- Meanwhile, cook pasta in a large saucepan of boiling salted water according to package directions. Drain and place in a large bowl.
- Add tomato mixture, arugula, olives and basil to pasta; toss gently to combine. Spoon into shallow bowls. Top with Parmesan cheese.
