Pasta with Burst Tomatoes and MascarponeBlister and burst tomatoes under the broiler to hide imperfections and concentrate flavor. Use extras to fill omelets or sandwiches.
1 (24-oz.) package frozen cheese-filled ravioli
3 pt. assorted grape tomatoes
1 large tomato, chopped
2 garlic cloves, chopped
2 tablespoons olive oil
1/4 cup butter, cubed
1 tablespoon fresh lemon juice
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup torn assorted fresh herbs (such as parsley and basil)
1 (8-oz.) container mascarpone cheese
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1. Prepare pasta according to package directions.
2. Meanwhile, preheat broiler with oven rack 4 to 5 inches from heat. Stir together tomatoes, garlic, and olive oil in a 15- x 10-inch jelly-roll pan. Broil 5 to 8 minutes or until tomatoes are charred, stirring halfway through.
3. Transfer tomato mixture to a large bowl. Stir in butter, next 3 ingredients, and 1/4 cup fresh herbs. Spoon over hot cooked ravioli; dollop with cheese. Sprinkle with remaining 1/4 cup fresh herbs. Serve immediately.
Note: We tested with Celentano Cheese Ravioli.