Tomato Ravioli

it was very good i wish it serves 4 people because i have family of 5 but everything else perfect

This was fantastic.  Took other reviewers advice and roasted the tomatoes at 400 for 20 minutes then an additional 10 for the rest of the ingredients. I think the best tomatoes you can find make all the difference, and  I also used fresh, not frozen, cheese ravioli.  Served it to company and it was a huge hit.  Great no fuss summer meal.

This recipe sounded interesting, but the problems people had with it were a turn off-until...thank you summer0f1966. I too mixed every ingredient except the ravioli and basil of course together. I then placed it in a glass 13x9, thank you stacyYC and baked for 20 min at 425. It was delicious. It will be in the rotation. A nice salad, garlic bread and a nice bottle of wine and you have a delicious dinner that appears you spent a lot more time in the kitchen than I did. Thanks again.

This really was pretty awful. I, too, wish I would've read the reviews first (though, really you shouldn't have to). I prepared it as instructed, and after the first 35 minutes, everything was an overcooked mess. The shallots were charred unrecognizable. In the end, I ended up with a burnt meal and a pan that took me 10 minutes to clean. The only thing that saves this from one star is that I think it could be really delicious if the cooking time/temperature were adjusted.

This was AMAZING! Quality ingredients are key. Use aged balsamic; the expensive stuff. Also if you can a better brand of Ravioli than the one in the green packaging in the refrigerator section, do it. I used Giovanni Rana Ravioli Forte. (might be local) They were so creamy! I didn't add any water to the sauce. I didn't miss the garlic but I like the idea of crushed red pepper. Some of the tomatoes and shallots did get a little crispy, but I used a nonstick pan, which is darker and they were a little low in the oven. I will definitely make this again!

Good not great. Needed garlic and maybe some red pepper flakes. I'd make it again as it was easy and the family seemed to like it.

I really liked this recipe and it was super easy. I agree with what many others have said - I will reduce the baking time next time I make it. I also think I will use a glass pan - my dark jelly roll pan burned a lot of the shallots.

I made this last night and after reading the reviews, I also made a few slight changes. I mixed the tomatoes, shallots, garlic, pepper, a touch of salt, red pepper flakes, evoo and balsamic vinegar in a bowl. I spread this out on a sheet coated with cooking spray and baked at 400 for 20 minutes. I then mixed with spinach ricotta stuffed tortellini (I had some in the freezer) and added just a touch of the cooking water. Next time I may broil the veggies for a few minutes after they are baked. This was an excellent, easy and tasty meal. A good meatless alternative. I served a salad alongside.

added 1-2 cloves of minced garlic to tomato and shallot mixture for added flavor. also took the previous suggestions and cooked at 400 for 25 minutes then added oil and vinegar and cooked another 10 minutes at 400. Topped with parmesean cheese (it's worth the added calories :) )

I wish I had read the reviews first. The time in the recipe is WAY to long for roasting the veggies. I will add garlic to the mix next time.

This was great and my whole family liked it well enough to ask that it be put into regular rotation. Using the cooking time and temp made the tomatoes incredibly soft and it was almost like having a tomato jam or chutney, but we just used some nice bread to sop up the juices. I'm actually planning on using just the tomatoes to use as a crostini topper with fresh mozzarella, goat cheese or parmesan. If you want your tomatoes firmer than I would recommend decreasing time and/or temp.

Made this the other night and it was delicious! I too used my toaster/convection oven. Used red onion and garlic because I was out of shallots. I also roasted some broccoli and cauliflower with it, nice addition:)

Loved it. I followed others advice and cut cooking time in half and temp to 400deg.

DO NOT USE THE COOKING TIMES STATED IN THIS RECIPE. Use 10 minutes for each half, before and after adding the balsamic and it will come out looking like the picture. The other thing I did differently was to put the tomatoes in a bowl and then add the olive oil, salt and pepper. I mixed them by hand to evenly coat the tomatoes. Use a larger bowl than you need so you can add the pasta and tomatoes at the end. A quick stir with your serving spoon and you'll be ready to go. Serve this with a light, fruity wine with good acidity. I would recommend a California Pinot Grigio or Dry Riesling. If you prefer European wines, an Albarino from Spain, Vouvray from France, or Pinot Grigio from Italy, although any Friuli wine would do well.

This was delicious and easy. Just got my CSA box so I added carrot, summer squash, red peppers to my sun gold tomatoes. I agree the cook time was too long as my veggies cooked down a little too much. Will adjust next time. I used Buitoni spicy beef ravioli-really good.

This was so delicious! I cooked the tomatoes and shallots at 400 for 25 minutes and then 10 minutes with the vinegar. The flavor is wonderful with such simple ingredients.

It will probably be better next time when I adjust heat and cooking time, but following the directions, my tomatoes were scorched before I ever got to the vinegar part. Not good at all.

Amazing how much flavor you can with so few ingredients. The recipe is also very easy to make so makes for an added bonus. Cooking Light magazine has convinced my husband that eating healthy and light meals does not mean sacrificing flavor, this recipe was a big hit!

Since my husband prefers that I don't turn on the oven in the summer, I sauteed halved roma tomatoes (because that's what we had) and the other ingredients in a pan. It turned out great! He suggested adding italian sausage since he likes meat at every meal, so I'll be making this again tonight, with the sausage! Great recipe! Thanks Cooking Light!

Loved this recipe! Perfect meal for my boyfriend and me (plenty of leftovers for lunch.) I took note of others who found the bake temp too hot. Adjusted it to 375 degrees, 25 min. Will absolutely make again. Great for a quick meal.

A pound of mixed cherry tomatoes from the Farmers Market, a pound of ravioli from the Italian deli and this recipe made for an absolutely delicious and fresh dinner. Thanks to other reviewers for suggestions about roasting the tomatoes for less time (20-25 min at 400), then 10 min with the vinegar mixture. I added garlic and increased the basil for a little extra oomph. We loved this and look forward to having it again.

I mixed the extra-virgin olive oil, balsamic vinegar, kosher salt and black pepper together in a bowl. I then tossed the tomatoes into the mixture and put them all on the baking sheet. I baked them for about 20 mins. They came out perfectly. They reminded me of sundried tomatoes, without as much of the very strong concentrated flavor. I am going to keep making this way because it was perfect.

I wish I had read the reviews first. I followed the recipe to the letter and had very browned tomatoes, but I turned down the oven for the baking with the vinegar, etc. and it was delicious. I used refrigerated ravioli with spinach and ricotta filling and 1/4 cup basil. I will make it again, but roast at a lower temperature.

This was really delicious. I read some of the previous reviews first and made sure to reduce the roasting time and temp (I used my smaller convection oven since it's too hot to use the big one, 20 mins at 400 then another 10 mins after adding the vinegar mixture), came out perfectly. I also added several chopped cloves of garlic- I think it would be missing something without. Used plain cheese ravioli, and with the little cooking liquid it was a perfect amount of sauce. My husband likes things a little spicy so I added a little red pepper flakes to his. Super easy and tasty, will definitely make again.

A delightful summer dish. Used a mix of cheese and cheese with spinach ravioli. A bit of a time consumer, but well worth the effort.

I loved this. The vegetables carmelized as they were supposed to - no burning for me. I did put them in the toaster oven (which is a larger one) and they fit perfectly in the tray provided.

I made this for dinner tonight and should have read the reviews first. My tomatoes and shallots were burnt within 15 mins.. I am wondering if there was an error in the printing or review of the instructions. I would turn the oven down to 400 degrees and roast the tomatoes and shallots for 15 mins. and add the vinegar, salt and pepper for another 10 mins. I will make it again and hope it comes out better.

This was fabulous and so easy. I followed the recipe time and temp and didn't have a problem with burning, everything caramelized beautifully. I did have heirloom cherry tomatoes and some were pretty big - I halved the biggest ones and left the smaller ones whole. I had just walked in the door with an impulse purchase of lobster ravioli from Trader Joe's, when my Cooking Light magazine arrived with this on the cover, and I knew I had to try it. I'll definitely make this again, with cheese or lobster, or any kind of ravioli. I don't give 5 star ratings very often, but there's no doubt this recipe deserves it!

This is excellent! I used garlic instead of the shallots and we just ate it all up. I would recommend reducing the initial roasting time by 10 mins, as I thought tomatoes were too cooked. Will definitely make again.

This recipe was quick and easy to prepare. It was very tasty. I would make it again. I am glad I read the previous reviews prior to cooking. I cut my roasting time down to 20 minutes and 10 minutes with the vinegar and additinal oil. The tomatoes and shallots turned out perfect. Definitely with this recipe, it pays to read the reviews first!

This was easy, delicious and pretty enough for company. I did start with grape tomatoes vs. cherry, and since they are smaller, I adjusted the cooking time down before reading the reviews to 15 minutes to start and 10 after the vinegar and oil addition. Instead of just adding the pasta liquid, I de-glazed the tomato pan with it. Delicious.

I should have read the reviews before making this. I also had very dark tomatoes. We ate it anyway and the flavor was outstanding. My picky 9 year old will not eat anything "burnt" so I would also either turn down the oven or roast less time for a lighter color on the tomatoes. It was delicious and I will make it again.

this was lovely and so easy. I did not have the same burning issue mentioned in previous reviews. I didn't have shallot, so I used a bit of red onion and garlic. Will definitely make this again!

Wish I read the reviews here first. A friend had told me a similar recipe but this seemed way to long at way to high a heat. But I always try to follow the recipe first before adapting. Even though I was watching it, burnt. I gave my wife the least burnt and she seemed to enjoy it. I'd give it another go at a lower temp and less cooking time.

I had the same experience as the previous reviewer - the tomato mixture was burnt to a crisp following the recipe's instructions. I will try this recipe again but cook the tomatoes in step 2 for 15 minutes, checking frequently. I agree 35 minutes is far too long at that temperature. What was edible had a good flavor.

I followed the instructions and the tomato mixture was burnt to a crisp after baking in the oven at that temperature for that amount of time. Adjust the oven temp or the baking time.