Fresh Tomato Ravioli

Ingredients

• 9 oz cheese ravioli refrigerated uncooked
• 2 cups cherry tomatoes cut in half
• 0.3 cup basil fresh chopped
• 1 clove garlic minced
• 0.5 cup italian* five cheese blend shredded kraft finely
• 0.3 cup sun tomato vinaigrette dressing dried kraft

Equipment

• frying pan

Directions

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, heat dressing in large skillet on medium-low heat.
3. Add garlic; cook 2 min. Stir in tomatoes; cook 2 min. or until heated through, stirring occasionally.
4. Drain pasta.
5. Add to tomato mixture with basil; mix lightly. Top with cheese.