Pasta with Burst Tomatoes and Mascarpone

Savor the flavor of summer with fresh tomatoes and herbs over cheese-filled pasta. The mascarpone cheese will melt and combine with the tomatoes to make a delicious creamy sauce. Blister and burst the tomatoes under the broiler to concentrate the flavor. I sprinkled pumpkin seeds over the top of mine and loved the crunch it added. Enjoy!

Pasta with Burst Tomatoes and Mascarpone
1 (24-oz.) pkg. frozen cheese-filled ravioli
3 pt. assorted grape tomatoes
1 large tomato, chopped
2 garlic cloves, chopped
2 Tbsp. olive oil
1/4 C butter, cubed
1 Tbsp. fresh lemon juice
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/2 C. torn assorted fresh herbs (such as
parsley and basil)
1 (8-oz.) container mascarpone cheese

Prepare pasta according to package directions.

Meanwhile, preheat broiler with oven rack 4 to 5 inches from heat. Stir together tomatoes, garlic, and olive oil in a 15×10-in. jelly-roll pan. Broil 5 to 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 herbs. Spoon over hot cooked ravioli; dollop with cheese. Sprinkle with remaining 1/4 cup fresh herbs. Serve immediately.

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