Pesto Ravioli with Roasted Tomatoes
1lb Cheese Ravioli
1 Table spoon Racconto Extra Virgin Olive Oil
- 1lb cherry tomatoes
- 4 cloves of garlic
3 Table spoons Racconto Pesto
- 1/4 cup Racconto Grated Parmesan Cheese
Boil water and cook ravioli until just before being fully cooked.
Meanwhile, chop garlic and add oil, garlic and tomatoes to a frying pan. Once heated and mixed well, add pesto to the same frying pan. Gently add in ravioli and toss – add in parmesan cheese.
Total Prep Time: 5 minutes
Total Cook Time: 15 minutes