Description
For the Ravioli
1 package fresh ravioli (or homemade, if preferred)
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
Salt and pepper, to taste
For the Blistered Cherry Tomatoes
2 cups cherry tomatoes, halved
1 tablespoon olive oil
1 clove garlic, minced
Salt and black pepper, to taste
For the Balsamic Glaze
1/2 cup balsamic vinegar
2 tablespoons honey or maple syrup
Directions
Bring a large pot of salted water to a boil. Cook ravioli according to package instructions (typically 3–4 minutes for fresh ravioli). Drain and set aside.
While the ravioli cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute.
Add halved cherry tomatoes to the skillet and cook for 5–7 minutes, or until tomatoes blister and begin to release their juices. Season with salt and pepper.
In a small saucepan, combine balsamic vinegar and honey (or maple syrup). Bring to a simmer and cook for 5–7 minutes, stirring occasionally, until the mixture
thickens into a glaze.
In a bowl, mix ricotta, Parmesan, lemon zest, lemon juice, salt, and pepper.
Plate the ravioli, top with blistered tomatoes, drizzle with balsamic glaze, and serve immediately.
Prep Time: 10 minutes, Cooking Time: 15 minutes, Total Time: 25 minutes, Kcal: 430 per serving, Servings: 4
