Author Notes
This is a 10 minute, summer fresh and easy recipe. It incorporates my love of herbs, fresh produce and pasta. A variety of colored heirloom tomatos makes for a beautiful presentation! Fit for family or company! —herbgirl1847
Ingredients
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1
bag good quality large cheese ravioli
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1 cup
shaved parmesean cheese
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3/4 cup
toasted pine nuts
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1 1/2 cups
mixed heirloom tomatos
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1/2 cup
julienned fresh basil
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extra virgin olive oil
Directions
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Cook ravioli according to package direction.
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Prepare the rest of the ingredients while the ravioli is cooking. Shave the parmesean cheese.
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Julienne the fresh basil.
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Toast the pine nuts in a pan oved a med-low heat watching carefully so they do not burn. Stir frequently.
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Wash, dry and chop the heirloom tomatos into 3/4 inch dice. Drain on a paper towel so they are not too wet.
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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.
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