Fresh Tomato Ravioli

Get your own sun­glass­es-wear­ing cool toma­to. This one’s mine!

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  • Ingre­di­ents:
  • 1 pack­age (9 oz.) refrig­er­at­ed cheese ravi­o­li
  • 14 cup toma­to vinai­grette dress­ing
  • 1 clove gar­lic, minced
  • 2 cups cher­ry toma­toes, cut in half
  • 14 cup chopped fresh basil
  • 12 cup shred­ded Ital­ian cheese blend

Cook ravi­o­li in salt­ed water.

Mean­while, heat dress­ing in large skil­let on medi­um-low heat. Add gar­lic; cook 2 min.

Stir in toma­toes; cook 2 min. or until heat­ed through, stir­ring occa­sion­al­ly.

Drain pas­ta. Add to toma­to mix­ture with basil; mix light­ly.

Top with cheese.