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🍽️ Ravioli with Oven-Roasted Tomatoes

574 kcal · 30 min · 4 servings

Ravioli with Oven-Roasted Tomatoes Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
  2. 2. Wash the tomatoes thoroughly and cut them in half.
  3. 3. Place the tomato halves in a bowl.
  4. 4. Add one tablespoon of oil, one tablespoon of honey, salt, and pepper.
  5. 5. Mix everything well until the tomatoes are evenly seasoned.
  6. 6. Place the tomatoes in a baking dish.
  7. 7. Roast the tomatoes in the oven for about 20 minutes.
  8. 8. Wash the spring onions and pat them dry.
  9. 9. Cut off the root ends of the spring onions.
  10. 10. Slice the spring onions into rings about one centimeter thick.
  11. 11. Peel the garlic.
  12. 12. Finely chop the garlic.
  13. 13. Pour about five liters of water into a large pot.
  14. 14. Salt the water and bring it to a boil.
  15. 15. Add two tablespoons of oil to a frying pan.
  16. 16. Heat the oil over medium to high heat.
  17. 17. Sauté the spring onion rings and garlic for about two minutes.
  18. 18. Add tomato paste, salt, and pepper to the pan.
  19. 19. Continue cooking the mixture for another two minutes.
  20. 20. Add the ravioli to the boiling salted water.
  21. 21. Reduce the heat of the water.
  22. 22. Let the ravioli cook for about five minutes.
  23. 23. Pour the cream into the pan with the spring onions.
  24. 24. Reduce the heat to medium.
  25. 25. Let the sauce simmer for about five minutes.
  26. 26. Stir the sauce occasionally.
  27. 27. Drain the pasta.
  28. 28. Save one cup of the cooking water.
  29. 29. Drain the mozzarella.
  30. 30. Tear the mozzarella into small pieces.
  31. 31. Wash the basil.
  32. 32. Shake the basil dry.
  33. 33. Pluck the basil leaves from the stems.
  34. 34. Take the tomatoes out of the oven.
  35. 35. Let the tomatoes cool down briefly.
  36. 36. Add the ravioli to the sauce in the pan.
  37. 37. Mix the ravioli well with the sauce.
  38. 38. Season the sauce with salt and pepper to taste.
  39. 39. Thin the sauce with the saved cooking water if desired.
  40. 40. Plate the pasta with the sauce.
  41. 41. Distribute the oven-roasted tomatoes over the pasta.
  42. 42. Sprinkle the dish with basil.
  43. 43. Sprinkle the dish with mozzarella.
  44. 44. Enjoy your meal!
  45. 45. Caution: Tomatoes retain heat for a long time.
  46. 46. They can therefore cause burns quickly.
  47. 47. Let the dish cool down a bit before eating.

Nutrition per serving