Preparation

Cook the ravioli according to package instructions. If using fresh green beans, add them to the water at the same time as ravioli. If using frozen, add during the last 2 minutes of cooking. Drain the ravioli and green beans, reserving ½ cup of the pasta cooking water.

In a medium bowl, toss the tomatoes with the salt. In a large bowl, combine the pesto with 2 tablespoons of the pasta cooking water. Add the cooked ravioli and green beans along with the salted tomatoes and toss gently, adding additional cooking water to the skillet a little at a time to loosen the sauce if needed.

Divide the pasta among 4 bowls and finish with cheese. Season with salt and pepper to taste.

*Alternately, try this recipe with Giovanni Rana Chicken Rosemary Ravioli.