Cheesy Baked Ravioli and Romaine Salad

Ingredients

• ½ cup plus 3 Tbsp. olive oil, divided
• ½ cup chopped yellow onion (from 1 onion)
• 3 tablespoons tomato paste
• 1 teaspoon dried Italian seasoning
• 1 28-oz. can fire-roasted crushed tomatoes
• 1 ¼ teaspoons kosher salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 1 20-oz. pkg. refrigerated cheese ravioli
• 8 ounces shredded whole-milk mozzarella cheese (about 2 cups)
• 2 teaspoons lemon zest plus 1⁄4 cup fresh juice (from 2 lemons)
• 2 7-oz. romaine lettuce hearts, chopped (about 12 cups)

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