Celentano 4 Cheese Ravioli with Pan Roasted Tomatoes, Basil, and Balsamic Vinegar

Bring a large pot of slightly salted water to a boil. Cook ravioli in the boiling water for 5-7 minutes, or until done. Drain and set aside.

In a large sauté pan over, medium heat add the olive oil, garlic and tomatoes, season with salt and black pepper to taste. Cook tomatoes until skins begin to blister and tomatoes are heated through.

Add in cooked raviolis and cook a few minutes more to allow the flavors to come together. Divide among serving plates, drizzle with balsamic vinegar and top with torn basil leaves, garnish with parmesan cheese. Serve immediately.