Pasta with Burst Tomatoes and Mascarpone

Ingredients

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

Equipment

• bowl
• frying pan
• oven
• broiler

Directions

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.
4. Sprinkle with remaining 1/4 cup fresh herbs.
5. Serve immediately.
6. Note: We tested with Celentano Cheese Ravioli.