Cheese Ravioli With Fresh Pesto & Roasted Tomatoes

Fresh Pesto

2 cups basil leaves

1/2 cup olive oil

1/2 cup Parmesan, grated

1/2 cup nuts (pecans, walnuts, pine nuts, etc.)

Salt & pepper to taste

In a food processor pulse until well blended to your desired texture.

Roasted Tomatoes

2 cups whole grape tomatoes

1/4 cup olive oil

Salt & fresh ground pepper to taste

Preheat oven to 425*  Drizzle tomatoes with olive oil, salt and pepper.  Roast for 25-30 minutes.

I love these little pods of sweetness!  I use them in salads, as a side dish, on homemade pizzas, with pasta, etc.

Cheese Ravioli with Fresh Pesto & Roasted Tomatoes

1 bag frozen Cheese Ravioli (Most grocery stores have a house brand that is only $2-$3)

1/4 cup pesto

1/2 cup roasted tomatoes

1/4 cup bacon pieces (optional)

Cook Ravioli according to package.  While pasta is still hot gently fold in pesto trying not to break ravioli up too much. Then, gently fold tomatoes in and top with bacon (optional).