Pasta with Burst Tomatoes and Mascarpone and An Old Dessert with a little twist!

Our daughters came down Friday afternoon for a visit and I wanted to have something fresh from the garden as much as possible.  My new Southern Living had come several days before and I found this recipe that we all  loved. Pasta with Burst tomatoes and mascarpone.  I changed it up just a bit and also put little dollops of my basil pesto on it too. YUMMY! Here's the recipe.

1-24 ounce package of frozen cheese-filled ravioli (we used fresh and I think it is better)
3 pints of assorted grape tomatoes
2 cloves of garlic, chopped - I used about 4 cloves (we like garlic)
3 tablespoons of olive oil
1/4 cup of butter, cubed
2 tablespoons of fresh lemon juice
salt and pepper to taste
1/2 cup of torn herbs, basil and parsley
1-8 ounce container of mascarpone cheese

Prepare pasta according to package directions.

Preheat broiler with oven rack 4 to 5 inches from heat.  Stir together tomatoes, garlic and oil in a large jelly roll pan.  Broil 5 to 8 minutes or until tomatoes are charred or burst , stirring half way through.

Transfer tomato mixture to a large bowl and add butter, lemon juice, salt and pepper.  Add half of the herbs and spoon in hot pasta and mix well.  Sprinkle with remaining fresh herbs then put into individual pasta bowls and top with dollops of mascarpone cheese and basil pesto if you have it.

Now for the old dessert with a new twist.  I haven't had pull apart bread or it also used to be called monkey bread in ages. It had really been on my mind and sounded really good.  Being the chocoholic that I am, I thought it would be good to make a chocolate sauce to dip the pull apart in.  It was good.
I served the pull apart in a section with a little 2 ounce cup of chocolate sauce.

I bought frozen rolls that have to rise.  I let them un thaw about 30 minutes. Spay a bundt pan with oil.  Melt one stick of butter and in a separate bowl mix 1 cup sugar with 1 -2 teaspoons of cinnamon. Take one roll and cut it into fourths dip in butter and then roll in sugar mixture in put into bundt pan. Keep repeating this until you have used all the rolls.  Set in a warm place until the rolls double in size.  They will rise up to the top of the pan and then bake at 375 for 25 minutes. When you remove it from the oven turn the pan upside down onto a serving platter.  If you like pecans, you can also add chopped pecans during the assembling of the dough into the bundt pan. 

Chocolate Sauce
1-6ounce pkg semisweet chocolate morsels
1/4 cup butter
1 cup sifted powdered sugar
1/2 cup corn syrup
1/4 cup water
1 teaspoon vanilla
dash of salt

Combine chocolate chips and butter in top of a double boiler, bring water to boil and reduce heat until chocolate melts, stirring often.  Stir in powdered sugar and remaining ingredients.  Keep stirring until sugar dissolves and mixture is smooth.

We ate pretty healthy for dinner but we sure blew it on dessert! :)    Oh well, it was Friday!