Greek Ravioli

Ingredients

• 2 packages Cappello’s Spinach & Cheese Ravioli
• 1-pint cherry tomatoes, halved
• 6 ounces crumbled Feta cheese
• ½ cup red onion, diced
• ¼ cup extra-virgin olive oil
• 1 tablespoon (3 cloves) garlic, sliced thin
• ¼ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon red pepper flakes
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon fresh oregano, chopped
• 1 teaspoon fresh mint, chopped

Instructions

• Preheat the oven to 425 F.
• In an 8-by-8-inch baking dish add tomatoes, feta cheese, onion, olive oil, garlic, salt, black pepper and red pepper flakes.
• Place in the oven and cook until tomatoes have released their juices and cheese has melted, 25-30 minutes.
• Remove the pan from the oven and use the back of a wooden spoon to crush the tomatoes to make a creamy sauce. Transfer to a serving bowl and set aside.
• While tomatoes are baking, cook the ravioli: In a large pot, bring 3 quarts of water to a rolling boil. Add frozen ravioli and cook for 7-8 minutes.
• Drain water and add the cooked ravioli to the tomato sauce. Top with parsley, oregano, and mint. Toss to combine and serve immediately.

Kids Can Do

• Sprinkle the fresh herbs on top of the cooked ravioli and mix!