Spinach & Ricotta Ravioli with Cherry Tomatoes and Fresh Basil
- One 9-oz package Giovanni Rana Ricotta & Spinach Ravioli
- One 1/2 tbsp extra virgin olive oil
- 1 oz spring onion
- 3.5 oz halved cherry tomatoes
- 1 tbsp unsalted butter
- Fresh basil leaves
Cook Ravioli in salted boiling water for 4 minutes according to package directions. In the meanwhile sauté spring onion with olive oil, toss in cherry tomatoes.
Drain Ravioli, add them to the pan, add butter and stir until creamy. Garnish with fresh basil leaves.