Instructions

• Bring a large pot of water to a boil.
• Add the 20 oz frozen or refrigerated cheese ravioli and cook according to package directions; drain and set aside.
• While the ravioli cooks, heat 1 tablespoon olive oil in a large skillet over medium heat.
• Add 1 pint grape tomatoes and cook, stirring occasionally, until they begin to burst, about 3 to 4 minutes.
• Add 2 cloves minced garlic and cook 1 minute, until fragrant.
• Reduce heat to low, add the cooked ravioli and 1/3 cup pesto to the skillet, and gently stir or toss until the ravioli are well coated and heated through.
• Serve warm with Parmesan cheese, basil, and crushed red pepper, if desired.