I love to place Grape Tomatoes Topping over Ravino Ravioli. It is more of a topping than a sauce. This recipe makes enough for two portions as a side dish.
Heat an 8-inch skillet for 1 minute over medium heat.
Add two tablespoons olive oil and then the garlic. Turn the heat to low. Sauté about 2 minutes or until the garlic has just begun to take on a little color.
Add ¼ teaspoon salt, oregano, black pepper and cayenne. Sauté 1 more minute, but do not allow the garlic to get too dark.
Add the grape tomatoes and simmer about 10 minutes or until they have softened. In order to keep the round shape of the tomato slices, stir no more than 2 times.
In a medium size saucepan, bring one quart of water to a rolling boil. Add ½ teaspoon of salt. Add the ravioli to the boiling salted water.
After the ravioli has come to a boil, set the timer for 4 minutes. Stir once. Remove with a wire strainer or slotted spoon.
Place ravioli on two dishes. Spoon Grape Tomato Topping over ravioli. Drizzle with the remaining ½ tablespoon of olive oil. Sprinkle with Parmesan cheese. Garnish with parsley.