Ravioli with Cherry Tomatoes and Basil

Langkah-langkah

1. Preheat oven to 425°.
2. In a large bowl, combine the 3 tablespoons of olive oil with the balsamic vinegar, salt, and pepper.
3. Halve half of the cherry tomatoes. Add the whole and halved tomatoes to the bowl, along with the wedged shallots. Toss to coat.
4. Line a large jelly-roll pan with tin-foil. Arrange the cut tomatoes, whole tomatoes, and shallots on top. Drizzle with any remaining oil/vinegar. Bake at 425° for 30-35 minutes, or until tomatoes are wrinkly and soft.
5. Cook ravioli according to package directions. Add plenty of salt to the water, even if it doesn't call for it. You want the salt to taste like the ocean. Drain ravioli, reserving 1/4 cup cooking liquid. Add ravioli to tomatoes; toss. Add cooking liquid, if needed. Garnish with chopped basil. Add salt, pepper, and olive oil to taste.