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Perfect for these hot and humid August days.

Ravioli with Pan Roasted Tomatoes

This is what you need for 4 people”

1 pound fresh or frozen cheese ravioli
3 - 5 tablespoons butter
1 pint cherry or grape tomatoes
3 cloves of garlic
1 large shallot diced
¼ cup fresh basil
1/3 cup Parmesan cheese, shredded
Salt and pepper to taste

Here is what you do:

Wash the tomatoes.

Press the garlic, dice the shallot, and tear the basil into small pieces if you do not find small basil leaves.

Bring large pot of salted water to boil. Cook ravioli according to package instructions. Drain.

While ravioli are cooking, melt butter in large skillet over medium-high heat. Add the diced shallots and tomatoes and season with salt and pepper.

Cook the tomatoes until their skins split, about 4-6 minutes, shaking pan every few minutes to rotate tomatoes.

Add garlic and cook for 1 minute more.

Add the drained ravioli and toss until combined with tomatoes.

Serve immediately with Parmesan cheese and fresh basil.

Bon Appétite