Categories: Pasta

Ingredients

• 16 oz. pkg. small cheese ravioli
• 1 small garlic clove
• 2 tbsp. olive oil
• Kosher salt and pepper
• 2 large beefsteak tomatoes, stems removed
• 1/4 cup fresh basil, roughly chopped, for more for serving
• Parmesan, for serving

Directions

1. Cook the ravioli as directed.

2. Meanwhile, finely grate the garlic into a large bowl, then stir in the oil and 1/4 tsp. each salt and pepper.

3. Cut 1/4-inch off the top of each tomato and finely grate the cut sides into the bowl until you reach the skin; discard the skin. Mix to combine, then fold in the basil.

4. Spoon the sauce over the ravioli and sprinkle with extra basil and Parmesan.

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