Ravioli With Roasted Tomatoes And Olives - cooking recipe

Ingredients

5 oz cherry tomatoes, halved
3 oz yellow grape tomatoes, halved
1 tbsp vegetable or olive oil
1 tbsp balsamic vinegar
1 pkg (9 oz) fresh ravioli
2 oz baby arugula leaves
1/4 cup pitted black olives, halved lengthwise
2 tbsp shredded basil
1/4 cup shaved Parmesan cheese

Preparation

Preheat the oven to 425\u00b0F. Toss tomatoes, oil and vinegar on a baking pan. Season with salt and pepper. Bake for 8-10 mins, or until just tender.
Meanwhile, cook pasta in a large saucepan of boiling salted water according to package directions. Drain and place in a large bowl.
Add tomato mixture, arugula, olives and basil to pasta; toss gently to combine. Spoon into shallow bowls. Top with Parmesan cheese.