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Soppressata Ravioli
With Olive Oil Roasted Cherry Tomato's

Prep Time:

5 Minutes

Cook Time:

20 Minutes


4 Servings


Quick Prep

About the Recipe

We served this recipe with asparagus, but this super simple sauce goes with almost any vegetable.


  • 2 x 8 oz Package of MDI Girl Pasta Soppressata Ravioli

  • 1 Container of cherry tomato's

  • 1/3 Cup good quality olive oil

  • 1/2 Onion diced

  • 1-2 garlic cloves minced

  • Salt and pepper to taste

  • Chopped Basil & Parmesan Cheese to garnish


Boil the MDI Girl Soppressata Ravioli according to package directions.

Heat olive oil and caramelize chopped onions on a medium low heat until edges start to brown. Add Garlic and cook for another minute. Then add the tomato's, cook until softened. I like to mash half of them and keep the rest whole.

Salt and pepper to taste.

Add the cooked ravioli and simmer for a minute or two. If the sauce is too dry add some of the pasta water.

Plate and garnish with fresh Basil and Parmesan

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