Ravioli with Fire-Roasted Tomatoes and Olives

Recipe courtesy of California Ripe Olives.

Recipe Ingredients:

3 pounds plum tomatoes, halved and seeded
3 tablespoons olive oil
2 teaspoons minced garlic
3/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 cups thinly sliced yellow onions
3/4 cup sliced olives
1/4 cup white wine
1 1/2 tablespoons chopped capers
1 1/2 tablespoons chopped tarragon
1 tablespoon tomato paste
5 cups (1 1/2 pounds) cooked cheese-filled ravioli

Cooking Directions:

1. In a large bowl, toss tomatoes with 2 tablespoon olive oil, garlic, salt and ground black pepper.
2. Grill tomatoes over medium-high heat for 2 to 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. Set aside tomatoes.
4. Heat remaining olive oil in a medium size saucepan over medium-low heat. Add onions and cook, stirring occasionally, for 10 minutes until tender.
5. Stir in olives, white wine, capers, tarragon and tomato paste. Mix in grilled tomatoes and bring to a boil. Cover, turn heat to low and simmer for 15 to 20 minutes, stirring occasionally to break down tomatoes.
6. Remove from heat and toss with cheese ravioli just before serving.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 384; Total Fat: 14g; Saturated Fat: 2g; Cholesterol: 0mg; Total Carbs: 49g; Fiber: 17g; Protein: 22g; Sodium: 337mg; Potassium: 1011mg.

Recipe and photograph courtesy of California Ripe Olives.