Pasta With Burst Tomatoes And Mascarpone

• 1 (24-oz.) package frozen cheese-filled ravioli
• 3 pt. assorted grape tomatoes
• 1 large tomato, chopped
• 2 garlic cloves, chopped
• 2 tablespoons olive oil
• 1/4 cup butter, cubed
• 1 tablespoon fresh lemon juice
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup torn assorted fresh herbs (such as parsley and basil)
• 1 (8-oz.) container mascarpone cheese

1. Prepare pasta according to package directions.
2. 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.
3. Transfer tomato mixture to a large bowl. Stir in butter, next 3 ingredients, and 1/4 cup fresh herbs. Spoon over hot cooked ravioli; dollop with cheese. Sprinkle with remaining 1/4 cup fresh herbs. Serve immediately.
4. Note: We tested with Celentano Cheese Ravioli.

frozen cheese, assorted grape tomatoes, tomato, garlic, olive oil, butter, lemon juice, kosher salt, freshly ground black pepper, herbs, mascarpone cheese

Taken from www.myrecipes.com/recipe/pasta-burst-tomatoes-mascarpone (may not work)