Summer Ravioli

1. 1

   Cook ravioli according to package direction.

2. 2

   Prepare the rest of the ingredients while the ravioli is cooking. Shave the parmesean cheese.

3. 3

   Julienne the fresh basil.

4. 4

   Toast the pine nuts in a pan oved a med-low heat watching carefully so they do not burn. Stir frequently.

5. 5

   Wash, dry and chop the heirloom tomatos into 3/4 inch dice. Drain on a paper towel so they are not too wet.

6. 6

   Next, when the ravioli is cooked, drain well in a colander. Place on plate. Top with parmesean cheese, tomatos, basil and toasted pine nuts, in that order. When done lightly drizzle the extra virgin oil over the top.

* Per serving · 4 servings · Values may vary.

No additional tips available.