Tomato Basil Ravioli Skillet

Let’s not over complicate things. Sweet blistered tomatoes, melty feta, and cheesy ravioli swimming in a light basil broth.

Quick Tips

• Use cherry tomatoes if that’s what you’ve got, they’ll burst just as beautifully.

• Add spinach for a little color and greens if you’ve got some lying around.

• A drizzle of balsamic glaze on top makes this taste way fancier than it actually is.

• Want it creamier? Stir in a splash of heavy cream or a little extra feta right before serving.

• Save a bit of the pasta water before draining, it helps the sauce cling better to the ravioli.

Yield: 2

Author: Sippin Foodie

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Tomato Basil Ravioli Skillet

Prep time: 5 MinCook time: 15 MinTotal time: 20 Min

Ingredients

• 10 oz four cheese ravioli
• 2 tbsp butter
• 2 cups grape tomatoes, whole
• ½ tsp garlic salt
• 1 cup chicken broth
• 1 tsp dried basil (or freshly chopped)
• ½ cup crumbled feta cheese, plus more for topping
• ½ tsp garlic powder

Instructions

1. * Heat butter in a medium cast iron skillet over medium high heat.
2. * Add whole tomatoes and garlic salt. Cook until the tomatoes start to burst, pressing lightly with a spatula to help them open up.
3. * Pour in chicken broth and stir in basil. Bring to a light boil for 1–2 minutes, then reduce heat to medium.
4. * Add feta cheese and stir until it melts slightly into the broth, creating a light creamy sauce.
5. * Meanwhile, bring a pot of salted water to a boil. Add ravioli and cook according to package directions. Drain and set aside.
6. * Add cooked ravioli to the skillet. Sprinkle garlic powder and toss gently to coat. Turn off heat and let it sit for 1–2 minutes to absorb the flavors.
7. * Top with more crumbled feta before serving.

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