Pasta with Burst Tomatoes and Marscapone

Yummy. That’s the word that comes to mind with this dish. Full of flavour and perfect as a summer dinner, this pasta dish is surprisingly easy to make.

Pasta with Burst Tomatoes and Marscapone

  • Servings: 4
  • Difficulty: Difficult
  • Print


1 (24 oounce) package frozen whole wheat ravioli
1 cup grape tomatoes, sliced in half
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 salt
1/4 teaspoon freshly ground black pepper
1/2 cup torn fresh parsley and basil, chopped
1 (8 ounce) container marscapone cheese


1. Preheat broiler to high.

2. Prepare the ravioli according to the instructions.

3. While the pasta is cooking, stir together the tomatoes, garlic and olive oil in a medium-sized bowl. Pour evenly onto a baking sheet and broil for about 5 minutes, until the tops of the tomatoes are slightly charred. Stir and broil for another couple of minutes.

4. Put the broiled tomato mixture into a large bowl and add the butter, lemon juice, salt, pepper and about 1/4 of the fresh herbs. Mix everything together well.

5. Transfer the cooked ravioli into bowls, spoon some of the tomato mixture over top, add a couple small dollops of the marscapone cheese, and finish by lightly sprinkling some of the leftover herbs over top. Serve immediately.

You can always make your own ravioli from scratch if you’re so inclined. This recipe serves about 4 people. Serve on its own or with a side of garlic bread.


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