Ravioli with Burst Tomatoes and Mascarpone |

Ravioli with Burst Tomatoes and Mascarpone

1 (24oz) bag frozen cream cheese filled ravioli

3 pint assorted grape tomatoes

1 large tomato, chopped

2 garlic cloves, chopped

2 tbs. olive oil

1/4 cup butter, cubed

1 tbs fresh lemon juice

3/4 tsp kosher salt

1/4 tsp freshly ground black pepper

1/2 cup torn assorted fresh herbs

1 (8oz) container mascarpone cheese

Original recipe found at: www.southernliving.com

Prepare pasta according to package directions.
Meanwhile, preheat broiler with oven rack 4-5 inches from heat. Stir together tomatoes, garlic, and olive oil in a 15 x 10″ jelly roll pan. Broil 5-8 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 chopped herbs. Spoon over hot cooked ravioli; dollop with cheese.
Sprinkle with remaining 1/4 cup fresh herbs.
Serve immediately with Mini Rosemary Croccantini crackers!

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