Food and Recipes Recipes Pasta with Burst Tomatoes and Mascarpone 5.0 (1) 1 Review Blister and burst tomatoes under the broiler to hide imperfections and concentrate flavor. Use extras to fill omelets or sandwiches. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on February 5, 2018 Print Rate It Share Share Tweet Pin Email 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 Prepare pasta according to package directions. 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. 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. Rate it Print