|Summer Ravioli with Burst Tomatoes and Burrata|
I hope you are enjoying your last long weekend of what has been an amazing summer!!!When the children return to school we seem to have a new mindset. Some of us feel that summer is over even if there are many more heartwarming sunny days left before the chill of autumn sets in. For me it is a new beginning. The days are shorter but seem more productive. Even if I no longer have school age children I can feel the change. It's time to get off the beach and get down to business.
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**Summer Ravioli with Burst Tomatoes and Burrata**
based loosely on a recipe from Southern Living
1 (24-oz.) package frozen cheese-filled ravioli
3 pints assorted grape tomatoes
1 large tomato, chopped
2 garlic cloves, chopped
2 tablespoons olive oil
1 tablespoon fresh lemon juice
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Extra virgin olive oil for drizzling
1/2 cup torn assorted fresh herbs (such as parsley and basil)
1 (8-oz.) container burrata or fresh mozzarella (bocconcini), cubed
1/4 - 1/2 cup finely grated Parmesan cheese
Prepare cheese filled ravioli 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- x 10-inch 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 lemon juice, salt, black pepper, and 1/4 cup fresh herbs. Spoon over hot cooked ravioli; dollop with cheese. Sprinkle with remaining 1/4 cup fresh herbs and Parmesan cheese. Drizzle with extra virgin olive oil and serve immediately.
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