Ravioli, Cherry Tomato, and Parmesan Skewers
- 20 store-bought cheese ravioli
- 10 cherry tomatoes
- 20 fresh basil leaves
- Parmigiani Reggiano cheese shavings
- Sea salt and freshly ground pepper
- In a small saucepan of salted boiling water, cook the ravioli until al dente. Drain and oil lightly. Let cool.
- On a toothpick, tread a cherry tomato half, a basil leaf, a shaving of Parmesan cheese, and a ravioli.