Cheese ravioli & Cherry tomatoes

When you just want a fast, tasty meal this one hits the mark.

I usually always have ready to go ravioli in the freezer or fridge purposely for those nights I don't want to spend a lot of time in the kitchen. You can make your own and freeze them or pickup packaged from the market.

Tonight I used four cheese jumbo ravioli: Ricotta, Asiago, Parmesan and Romano we picked up from Trader Joes.

Boil the ravioli in salted water as usual.

While that is happening add about 2 Tbl. of olive oil to a large skillet.  When warm add chopped shallots until soft.

Then add a 1/2 pint of halfed cherry tomatoes and about a cup of dry white wine. Let everything simmer until the wine has reduced and the cherry tomatoes are soft. Add the strained ravioli,  salt and pepper to taste and herbs.

Top with Parmesan. Done!