Ravioli With Fresh Tomatoes And Wine

• 8 oz. package cheese or spinach-filled ravioli
• 3 medium tomatoes, coarsely chopped
• 1/2 medium onion, chopped
• 1/2 c. burgundy
• 1 t. dried oregano
• 1 T. fresh basil, chopped
• 1 t. salt
• pepper to taste
• 6 cloves garlic
• 2 T. oil
• 1/2 c. dry white wine
• grated parmesan cheese
• chopped fresh parsley

1. Cook ravioli according to package directions.
2. Mix tomatoes, onion, burgundy, oregano, basil, salt, and pepper. You can make this ahead of time.
3. Heat oil in a large skillet over medium-high heat. Saute garlic for about 1 minute.
4. Add tomato mixture and white wine. Cook until tomatoes and onions have softened somewhate and some of the liquid evaporates (about 5-7 minutes).
5. Toss with pasta. Top with parmesan cheese and parsley.

package cheese, tomatoes, onion, burgundy, oregano, fresh basil, salt, pepper, garlic, oil, white wine, parmesan cheese, fresh parsley

Taken from www.epicurious.com/recipes/member/views/ravioli-with-fresh-tomatoes-and-wine-1202833 (may not work)