Ravioli al Basilico

2 tablespoons extra virgin olive oil

1 plum or Roma tomato, diced

2 fresh basil leaves, julienned

1 garlic clove, sliced

Pinch fresh parsley

Salt to taste

Pepper to taste

4-6 ounces water

Precooked ravioli (10 jumbo or 20 small)

1 teaspoon Parmigiano- Reggiano cheese, grated

In a skillet, saute olive oil, tomato, basil, garlic, parsley, salt and pepper for 2 to 3 minutes. Add water and simmer 2 to 3 minutes more. Add precooked ravioli and toss to combine for an additional 2 to 3 minutes. Serve with grated cheese.

Serves two.

Chef Giacomo Parisi, Sapore Trattoria, Lake Zurich