Preheat oven to 450
Place tomato halves on a rimmed baking sheet. Drizzle with olive oil, salt, and pepper. Toss to coat.
Bake stirring occasionally, until tomatoes are soft and brown in places - about 20 minutes.
Prepare ravioli. Drain, saving 1/2 cup of liquid.
In a large sauté pan, sauté garlic and shallots in olive oil. Add 1/4 cup cooking water and arugula. Stir over medium heat until wilted. Stir in tomatoes and ravioli. Add basil. Sprinkle with cheese
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (287g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 109 (31%)|
|Amt Per Serving||% DV|
|Total Fat 12.1g||16 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 49.1mg||15 %|
|Sodium 593.5mg||20 %|
|Potassium 558.9mg||15 %|
|Total Carbohydrate 45.7g||13 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 40.4g|
|Protein 16.6g||24 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 354
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