All you need is five simple things!
1 pound cherry tomatoes
2 shallot or onion, cut or chopped
12 oz. cheese ravioli
2 Tbsp. fresh chopped basil
3 Tbsp. olive oil
2 Tbsp. balsamic vinegar for favor
1/4 tsp. salt and pepper
1. Preheat oven to 425 degrees.
2. Halve half of tomatoes. Arrange cut tomatoes, and shallot or onions on a jelly-roll pan coated with cooking spray. Drizzle with 1 Tbsp. oil; toss. Bake at 425 for 35 minutes.
3. Add 2 Tbsp. oil, vinegar, salt, and pepper to pan. Bake 10 minutes.
4 Cook ravioli according to package directions, omitting salt and fat. Drain ravioli, reserving 1/4 cup cooking liquid. Add ravioli to tomatoes; toss. Add cooking liquid, if needed. Garnish with chopped basil. ENJOY!!
TIP: I used Cheese Pierogies and it was wonderful!!