Ravioli With Burst Tomatoes And Mascarpone

Ravioli With Burst Tomatoes And Mascarpone with La Panzanella Croccantini crackers


A colorful and elegant meal for two!


  • 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


  1. Prepare pasta according to package directions.
  2. 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.
  3. 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.
  4. Sprinkle with remaining 1/4 cup fresh herbs.
  5. Serve immediately with Rosemary Croccantini crackers!

Original recipe found at

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