Ravioli With Roasted Tomatoes And Olives

• 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

1. Preheat the oven to 425u0b0F. Toss tomatoes, oil and vinegar on a baking pan. Season with salt and pepper. Bake for 8-10 mins, or until just tender.
2. Meanwhile, cook pasta in a large saucepan of boiling salted water according to package directions. Drain and place in a large bowl.
3. Add tomato mixture, arugula, olives and basil to pasta; toss gently to combine. Spoon into shallow bowls. Top with Parmesan cheese.

cherry tomatoes, yellow grape tomatoes, vegetable, balsamic vinegar, fresh ravioli, arugula, black olives, basil, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/26290 (may not work)