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  • 1 Package Perfect Pasta Traditional Beef Round Ravioli
  • 1 tsp. Chopped Fresh Garlic
  • 2 Tbsp. Extra Virgin Olive Oil
  • 1 lb. Heirloom Cherry Tomatoes, Preferably Mixed Colors, cut in half
  • ½ cup White Wine
  • 1 cup Beef Stock
  • 1 Tbsp. Sea Salt
  • 2 tsp. Torn Basil
  • Pepper to Taste


  • In a deep pot with a lid, boil 6 cups of lightly salted water.
  • In a large sauté pan, warm the garlic in the olive oil. Add the cherry tomatoes and allow to cook for 3 to 5 minutes on medium heat, letting the tomatoes wilt a touch.
  • Deglaze the pan with white wine and beef stock and reduce the heat to low.
  • Cook the Perfect Pasta 3-inch Round Beef Ravioli for 5 to 6 minutes in the boiling water, strain and add to the tomatoes in stock and toss gently.
  • Season with sea salt, freshly cracked black pepper and torn basil.

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