Easy 30-Minute Italian Cheese Ravioli with Burst Tomatoes: A Fresh & Flavorful Weeknight Meal
Discover the ultimate weeknight culinary delight with this incredibly light and vibrant Italian Cheese Ravioli with Burst Tomatoes. In just 30 minutes, you can transform simple ingredients into a gourmet-tasting meal that’s both comforting and refreshingly light. Imagine tender cheese-stuffed ravioli swimming in a luscious, brothy sauce bursting with the sweet tang of cherry tomatoes, fragrant garlic, and fresh basil. It’s a dish so irresistible, you’ll want to savor every last spoonful!
Unlike heavier, cream-based pasta dishes, this recipe offers a fresh and lighter approach to serving ravioli. The delicate sauce allows the quality of the ingredients to shine, creating a harmony of flavors that will brighten any dinner table. Finish it with a dollop of creamy ricotta or luxurious burrata cheese, and this dish instantly elevates to a star in your regular dinner rotation, proving that quick meals can be utterly spectacular.
Table of Contents
- Why You Will Love This Cheese Ravioli Recipe
- How to Choose the Best Tomatoes for This Recipe
- How to Make Cheese Ravioli with Burst Cherry Tomatoes
- Ingredients for This Recipe
- How to Cook Cheese Ravioli with Burst Tomatoes
- Tips and Substitutions for This Recipe
- How to Store and Reheat Leftovers
Why You Will Love This Cheese Ravioli Recipe
Stuffed pasta varieties, such as ravioli and tortellini, often don’t receive the recognition they deserve. Yet, they are true culinary heroes, offering delightful, ready-made fillings that serve as the perfect canvas for a myriad of sauces. While a basic marinara is always a classic, this recipe takes a refreshingly different approach. We harness the simple beauty of fresh, ripe tomatoes, aromatic herbs, pungent garlic, and a few pantry staples to craft an easy yet elegant twist on traditional pasta dishes.
One of the greatest appeals of this cheese ravioli recipe is its incredible convenience. High-quality refrigerated ravioli is readily available in most grocery stores, making it an accessible option for even the busiest home cooks. This means you can enjoy a wholesome, homemade Italian meal without the extensive prep time often associated with from-scratch pasta.
Beyond its ease, the dish boasts a remarkable depth of flavor. The buttery, brothy sauce created by the burst tomatoes is an exquisite foundation, perfect for soaking up with a slice of crusty bread. As the cherry tomatoes gently cook, they release their vibrant juices, sweetening the broth and intensifying every bite. This culinary process enhances the overall flavor profile, creating a sauce that is both robust and light. Prepare to be convinced that delicious and easy truly can go hand-in-hand!
How to Choose the Best Tomatoes for This Recipe
This recipe truly shines as an “end-of-summer” inspiration, when gardens are brimming with the last abundant harvest of sun-ripened produce. The quality of your tomatoes is paramount to the success of this dish, as they are the star of the show, delivering that signature “burst” of flavor and forming the base of your sauce.
For this delightful pasta, I highly recommend using ripe cherry or grape tomatoes. Their small size and thin skins make them ideal for bursting quickly and releasing their sweet, concentrated juices into the brothy sauce. If you’re lucky enough to find or grow multi-colored cherry tomatoes, even better! These varieties often offer a wider spectrum of subtle flavors and add a beautiful visual appeal to your finished dish.
The key is ripeness. Under-ripe tomatoes will lack the sweetness and tenderness needed to create a truly flavorful and luscious sauce. If your store-bought tomatoes seem a bit firm, allow them to ripen on your counter for a few days before cooking. This simple step can make a significant difference. While I often use the lovely multi-colored “Wild Wonders Organic Tomatoes” from my local grocery store, any small, ripe tomato variety will work beautifully. As an alternative, you can also use larger heirloom tomatoes, simply ensure they are seeded and chopped into bite-sized pieces to mimic the cooking characteristics of cherry tomatoes.
How to Make Cheese Ravioli with Burst Cherry Tomatoes
Creating this flavorful cheese ravioli dish is surprisingly simple, requiring minimal fuss and maximum flavor. The secret lies in a shallow, wide pan, a Dutch oven, or a braiser. These types of cookware are ideal because they provide ample surface area, allowing the tomatoes to caramelize slightly and burst evenly, and giving the ravioli enough space to cook perfectly without crowding. This ensures each piece of pasta is tender and infused with the rich broth.
Ingredients for This Recipe:
- 2 pints of ripe, small multi-colored, or cherry tomatoes
- 4 cloves garlic, finely chopped
- 3 tablespoons olive oil (good quality extra virgin)
- 1/3 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
- 3 cups chicken or vegetable broth (low sodium preferred)
- 20 oz container of cheese ravioli (refrigerated, fresh is best)
- 8 large leaves of fresh basil, plus more for serving
- 2 tablespoons butter (salted, for richness)
- Pinch of kosher salt, freshly ground black pepper, and crushed red pepper flakes (to taste)
- Ricotta cheese for serving (optional, but highly recommended)
How to Cook Cheese Ravioli with Burst Tomatoes
Follow these simple steps to bring this delightful dish to life:
- Prepare Your Pan: Begin by preheating the olive oil in your chosen shallow pan or Dutch oven over medium heat. A good quality olive oil will add a subtle richness to the sauce.
- Sauté Aromatics and Tomatoes: Add the cherry tomatoes and chopped garlic to the hot oil. Sauté for about 2 minutes, stirring occasionally. Be careful not to burn the garlic, as it can turn bitter. If the pan seems dry, add a touch more olive oil. You’ll notice the tomatoes beginning to soften and their skins starting to burst, releasing their sweet juices.
- Season Generously: Add a good pinch of Kosher salt to the tomatoes. If you’re using table salt, remember to use slightly less, as it’s finer and more concentrated. This helps draw out moisture and enhances the tomatoes’ flavor. Season with freshly ground black pepper and a pinch of crushed red pepper flakes for a subtle kick, if desired.
- Deglaze with Wine: Pour in the white wine to deglaze the pan. This step is crucial for scraping up any flavorful browned bits from the bottom of the pan, adding depth and complexity to your sauce. Allow the wine to simmer for about 2 more minutes, letting the alcohol cook off and the tomatoes further break down.
- Enrich with Butter: Stir in the 2 tablespoons of butter. The butter not only adds a silky richness to the sauce but also helps to mellow any acidity from the tomatoes, creating a beautifully balanced flavor profile.
- Add Broth and Simmer: Pour in the 3 cups of chicken or vegetable broth. Bring the mixture to a slow simmer, allowing the flavors to meld and the tomatoes to fully burst and break down into a rustic, brothy sauce, which should take another 2 minutes.
- Introduce Fresh Basil: Stir in the fresh basil leaves. The heat of the sauce will release their aromatic oils, infusing the broth with their distinctive, sweet perfume.
- Cook the Ravioli: Gently add the 20 ounces of cheese ravioli to the simmering broth, ensuring they are evenly distributed in the liquid. There’s no need to stir excessively; just make sure each ravioli has enough space to cook thoroughly.
- Mind the Cooking Time: Cook the ravioli according to the suggested cooking times on their package. Ravioli sizes can vary, so cooking times typically range between 3-7 minutes. Keep an eye on them; they are done when they are tender yet still have a slight bite (al dente) and appear puffy.
- Serve and Garnish: Carefully scoop the Italian Cheese Ravioli with Burst Tomatoes into shallow bowls, making sure to include plenty of that delicious, flavorful broth. Crown each serving with a generous dollop of creamy ricotta cheese (or burrata), a sprinkle of additional crushed red pepper flakes for those who love heat, and extra fresh basil leaves for a final flourish. And don’t forget a side of crusty bread to sop up every last drop of that incredible broth!
Tips and Substitutions for This Recipe
This Italian Cheese Ravioli with Burst Tomatoes recipe is incredibly versatile and adaptable to your preferences and what you have on hand. Here are some tips and common substitutions to ensure your dish is perfect every time:
Absolutely! This recipe is easily scalable. For a smaller serving, such as for 2-3 people, simply halve all the ingredients. This would typically mean using a standard 9-ounce container of refrigerated ravioli along with half the amount of tomatoes, garlic, olive oil, wine, broth, and butter. Adjust seasoning to taste.
Yes, you can certainly experiment with different ravioli fillings. Spinach and cheese ravioli is an excellent substitute for this recipe, as its earthy notes complement the bright tomato sauce beautifully. However, if you opt for a heartier, meat-filled ravioli, you might find that a more robust sauce, like a classic meat sauce, would be a better pairing to stand up to the richer filling.
Yes, frozen ravioli can be used if fresh is not available. There’s no need to thaw it beforehand. Just add it directly to the simmering broth as you would with fresh ravioli. Keep in mind that frozen ravioli may require an additional minute or two of cooking time to become perfectly tender. Always refer to the package instructions for precise cooking guidance.
Absolutely! Tortellini makes a wonderful substitution for ravioli in this recipe, offering a slightly different texture and shape. Just like with ravioli, make sure to follow the cooking time suggested on the tortellini package, as it can vary depending on the size and filling. The smaller size of tortellini might mean a slightly shorter cooking time.
While fresh tomatoes are highly recommended for the “burst” effect, you can use canned cherry tomatoes as an alternative, especially if fresh, ripe ones are out of season or hard to find. I would suggest using two 14-ounce cans of good quality whole peeled or crushed cherry tomatoes. Look for brands that offer San Marzano tomatoes for superior flavor. Drain them slightly if they are packed in heavy juice, or use the juice if you prefer a thicker sauce. Break them down with a spoon as they simmer.
Adding butter to tomato sauce is a classic Italian technique that serves multiple purposes. Firstly, it adds a luxurious richness and a silky mouthfeel to the sauce, making it more decadent. Secondly, and perhaps more importantly, the fat in the butter helps to cut down on the acidity of the tomatoes, balancing the flavors and preventing the sauce from tasting too sharp or tart. It creates a smoother, more rounded, and ultimately more enjoyable sauce.
Expert Tips for Success:
- Pasta Water: If your sauce seems too thick, reserve a little of the pasta cooking water before adding the ravioli. A splash or two can help thin out the sauce while adding starch that helps it cling better to the pasta.
- Cheese Options: While ricotta is suggested for serving, feel free to experiment with other cheeses. Freshly grated Parmesan or Pecorino Romano can add a salty, umami depth, or a creamy ball of burrata, torn over the top, will melt into luscious pools.
- Herb Variations: Don’t limit yourself to just basil! A sprinkle of fresh parsley or oregano at the end can also add wonderful aromatics. For a subtle hint of spice, a small sprig of fresh rosemary can be added with the garlic and removed before serving.
- Spice Level: Adjust the amount of crushed red pepper flakes to your personal preference. Omit them entirely for a milder dish, or add a bit more for a noticeable kick.
How to Store and Reheat Leftovers
If you happen to have any of this delightful Italian Cheese Ravioli with Burst Tomatoes left over, storing it properly ensures you can enjoy its deliciousness again. Promptly transfer any leftovers to an airtight container. I recommend using something shallow and wide to prevent the pasta from getting too crowded, which can lead to it becoming mushy. Ensure the container is tightly sealed to maintain freshness.
To reheat leftovers, the best method is to use a shallow skillet on the stovetop. Gently warm the ravioli and broth over low heat, stirring occasionally, until it is heated thoroughly. This method helps the pasta and sauce maintain their texture and flavor. If the sauce has thickened too much in the refrigerator, you can add a splash of chicken broth or water to bring it back to the desired consistency. Serve with a fresh dollop of ricotta cheese and a sprinkle of basil to revive the flavors, and enjoy your delicious second meal!
I do not recommend freezing leftovers, as pasta, especially stuffed varieties, can become mealy and lose its texture upon thawing and reheating. Any leftovers should be kept refrigerated for approximately 2 days for optimal quality and safety.
Enjoy every last bite!
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All content and photographs ©Claudia’s Table and claudiastable.com
Italian Cheese Ravioli with Burst Tomatoes
Ana | Claudia’s Table
November 8, 2023
Pin Recipe
Equipment
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1 extra large shallow pan or braiser
Ingredients
- 2 pints cherry or other small tomatoes ripe
- 4 cloves garlic chopped
- 3 tablespoons olive oil
- 1/3 cup white wine dry
- 3 cups chicken broth
- 20 ounces cheese ravioli refrigerated
- 8 leaves Basil, fresh, large + more for serving
- 2 tablespoons butter salted
- Pinch of salt
- Ricotta cheese optional for serving
- Crushed red pepper flakes
Instructions
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Preheat oil to a shallow pan or Dutch oven over medium heat.
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Add tomatoes and garlic sauté making sure garlic doesn’t burn. Add a little more olive oil if needed. Saute tomatoes and garlic for about 2 minutes until they start to soften and tomatoes start to burst.
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Add a good pinch of Kosher salt. Use less if using table salt.
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Deglaze with white wine and continue to allow the tomatoes to break down for about 2 more minutes.
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Add 2 tablespoons of butter.
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Add 3 cups of chicken broth and bring to a slow simmer.
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Cook down for about 2 minutes until the tomatoes have completely burst and broken down.
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Add fresh basil leaves. Stir.
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Add 20 ounces of ravioli ensuring they are evenly distributed in the liquid. You need not stir the ravioli, just make sure they are spread out evenly in the pan with the broth.
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Cook Ravioli to the suggested cooking times on the package. The size of the Ravioli will determine the cooking time which is typically between 3-7 minutes.
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Ravioli will be tender and puffy when done.
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Serve Italian Ravioli with Burst tomatoes in a shallow bowl with broth. Add a dollop of ricotta cheese, crushed red pepper, and some extra fresh basil. Don’t forget the bread for the broth!
Notes
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
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