1 packaged refrigerated cheese ravioli
1 pint cherry tomatoes washed
1 red onion thinly sliced
1 shallot thinly sliced
1 teaspoon dried basil
½ teaspoon dried oregano
2 garlic cloves minced
2 tablespoon butter
1 tablespoon of olive oil + more for drizzling
¼ cup freshly grated Pecorino cheese
Pinch of red pepper flakes
1.) Boil water in a medium sized pot. Cook ravioli Al Dente.
2.) While that is cooking, heat a large skillet with butter and olive oil over medium heat.
3.) Add onions and cook until tender. Add in garlic and shallots; sauté until all is just starting to brown.
4.) Sprinkle in tomatoes and fresh herbs & red pepper flakes and cook for two minutes until combined.
5.) Plate pasta and sprinkle with Pecorino cheese. Finish with a drizzle more of olive oil! ENJOY!