Pasta with Burst Tomatoes and Mascarpone

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Blister and burst tomatoes under the broiler to hide imperfections and concentrate flavor. Use extras to fill omelets or sandwiches.

Pasta with Burst Tomatoes and Mascarpone
Photo: Hector Sanchez
Hands On Time:
15 mins
Total Time:
15 mins
Yield:
6 servings

Ingredients

  • 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

Directions

  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.

  4. Note: We tested with Celentano Cheese Ravioli.

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