Roast Tomato and Ravioli

This is for LAZY cooks.  And it gets away from heavy pasta sauces.

In a pinch you could roast on a stove top, in a heavy wok, with a firm fitting lid.

But this recipe gives you a bit more time to set the table and prepare for dinner.

Tomato Base

Preheat oven to 180 degrees C.

• 1 punnet of cherry tomatoes washed and spread into a casserole dish
• 1 tablespoon of balsamic vinegar
• 1 dash of olive oil
• Fresh twigs of thyme
• A generous grind of salt and pepper

Roast on the lower shelf, uncovered for 60 minutes. Check every 20 and roll the tomatoes through the oil and juice.

Ravioli (shop bought)

Set the water to a rolling boil, we are not looking for beer bubbles.

Use a big pot with 2/3 full water.

Cook your choice of Ravioli/Tortellini al dente

Plate up