Preparation

In a bowl, mix cherry tomatoes with olive oil and 1 tbsp of minced garlic. Season with salt, pepper and Italian seasoning. Place tomatoes on a baking sheet and place tomatoes in the oven on a baking tray. Roast at 425 F for 15 minutes or until edges turn brown. Cook ravioli according to packaging instructions. Strain, serve and top ravioli with roasted tomatoes and fresh baby spinach leaves. Drizzle with extra virgin olive oil and freshly grated Parmigiano Reggiano.