Ravioli with Roasted Cherry Tomatoes, Burrata & Basil

• temps total: 21 minutes

Ingrédients

Ingredients (serves 2–3)

1 package (9–12 oz / 250–350 g) fresh ravioli (cheese or spinach & ricotta work great)

2 cups cherry or grape tomatoes, halved

2 tbsp olive oil

2 garlic cloves, minced

1 tsp balsamic vinegar (optional for depth)

Salt & freshly ground black pepper

1 tsp crushed red pepper flakes (optional)

1 ball burrata cheese (or 2 small ones)

Fresh basil leaves, chopped or torn

Extra virgin olive oil for drizzling

Instructions

Roast the Tomatoes:

Preheat oven to 400°F (200°C).

On a baking sheet, toss cherry tomatoes with olive oil, garlic, balsamic vinegar (if using), salt, pepper, and red pepper flakes.

Roast for 15–20 minutes, until tomatoes are soft and slightly blistered.

Cook the Ravioli:

Bring a large pot of salted water to a boil.

Cook ravioli according to package directions (usually 3–4 minutes for fresh pasta).

Drain and gently toss with a drizzle of olive oil to prevent sticking.

Combine:

Add roasted tomatoes (and their pan juices) to the cooked ravioli. Toss gently to coat.

Plate & Serve:

Transfer to serving bowls.

Place burrata in the center of each bowl.

Sprinkle with chopped basil, freshly cracked black pepper, and a drizzle of olive oil.

Optional: finish with extra red pepper flakes for heat.