Ravioli with Fire-Roasted Tomatoes and Olives

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Ravioli with Fire-Roasted Tomatoes and Olives

Spice up your traditional Ravioli recipe with these delicious ingredients, including fresh tomatoes.

  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 3 pound Roma tomatoes halved and seeded
  • 3 tablespoon Olive oil
  • 2 teaspoon Minced garlic
  • 3/4 teaspoon Kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 cup onion, sliced
  • 3/4 cup California Black Ripe Olives, sliced
  • 1/4 cup white wine
  • 1 1/2 tablespoon Capers, chopped
  • 1 1/2 tablespoon Tarragon, chopped
  • 1 tablespoon tomato paste
  • 5 cups (1 1/2 pounds) Cooked cheese filled ravioli



1 In a large bowl, toss tomatoes with 2 Tablespoons olive oil, garlic, salt and pepper.
2 Grill tomatoes over medium-high heat for 2-3 minutes per side, then transfer to a clean bowl and allow to cool slightly.
3 When tomatoes are cool enough to handle, peel away charred skin and discard.
4 Set aside tomatoes. Heat remaining olive oil in a medium-sized saucepan over medium-low heat.
5 Add onions and cook, stirring occasionally, for 10 minutes until tender.
6 Stir in California Ripe Olives, white wine, capers, tarragon and tomato paste.
7 Mix in grilled tomatoes and bring to a boil.
8  Cover, turn heat to low and simmer for 15-20 minutes, stirring occasionally to break down tomatoes.
9  Remove from heat and toss with cheese ravioli just before serving.

Source: California Olive