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Fresh Tomato Ravioli
9 oz-pkg refrigerated cheese ravioli, uncooked
1/4 cup sun-dried tomato vinagrette
1 clove garlic, minced
2 cups cherry tomatoes, cut in half
1/4 cup chopped fresh basil
1/2 cup shredded five-cheese Italian blend
Cook pasta as directed on package, omitting salt.
Meanwhile, heat dressing in large skillet on medium-low heat. Add garlic. Cook 2 min.Stir in tomatoes. Cook 2 min or until heated through, stirring occasionally.
Drain pasta. Add to tomato mixture with basil.Mix lightly. Top with cheese.
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