Artisan Beef Ravioli with Heirloom Tomato Gravy

directions

• 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.