This is the time of year when we are eating tomatoes from our garden around the clock, and I do my best to find new ways to serve them up. This recipe has become one of our favorites thanks to its ease and great flavor combination.

The tomatoes are pan roasted with butter and garlic until their skins split and start to shrivel. The butter takes on some of the juices from the tomatoes, creating a simple and wonderful sauce for the cheese ravioli. Some parmesan cheese and fresh basil leaves finish off this weeknight meal that’s sure to please the whole family.

Ravioli with Pan Roasted Tomatoes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 servings

Ravioli with Pan Roasted Tomatoes


  • 1 pound fresh or frozen cheese ravioli
  • 3 tablespoons butter
  • 1 pint cherry or grape tomatoes
  • Salt and pepper, to taste
  • 3 cloves of garlic, minced
  • 1/4 cup fresh basil leaves
  • 1/3 cup parmesan cheese, shredded


  1. Bring large pot of salted water to boil. Cook ravioli according to package instructions. Drain.
  2. While ravioli are cooking, melt butter in large skillet over medium-high heat. Add tomatoes and season with salt and pepper. Cook tomatoes until their skins split, about 4-6 minutes, shaking pan every few minutes to rotate tomatoes. Add garlic and cook for 1 minute more. Add drained ravioli and toss until combined with tomatoes.
  3. Serve immediately with parmesan cheese and fresh basil.

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