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Tomato Ravioli

  • 2 pints organic heirloom medley cherry tomatoes
  • 2 shallots, cut into wedges
  • Non-bleached parchment paper
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons Lucero balsamic vinegar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 12 ounces cheese ravioli
  • 2 tablespoons chopped fresh basil

1. Preheat oven to 400°.

2. Arrange  tomatoes and shallots on a parchment-lined  jelly-roll pan.  Drizzle with 1 tablespoon oil; toss. Bake at 400° for 25 minutes.

3. Add 2 tablespoons oil, vinegar, salt, and pepper to pan. Bake 10 minutes.

4. Cook ravioli according to package directions, omitting salt and fat. Drain ravioli. Add ravioli to tomatoes; toss. Garnish with chopped basil.

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