Tricolor Tomato Ravioli

• 1 (24 -25 ounce) package cheese ravioli, frozen
• 4 large tomatoes, about 4 cups (such as green zebra, yellow and or red, cut in thin wedges and seeded)
• 34 cup fresh basil leaf, small
• 14 cup capers, drained
• 12 teaspoon ground black pepper
• 14 teaspoon salt
• 2 tablespoons butter
• 6 garlic cloves, minced
• 2 cups Baby Spinach, fresh
• 12 cup parmesan cheese, shredded

1. Cook frozen ravioli according to package directions; drain.
2. Meanwhile, in large bowl, combine tomatoes, basil, capers, pepper and salt; set aside.
3. In large skillet, melt butter over medium heat.
4. Add garlic and cook for 30 seconds.
5. Add tomato mixture; cook just until heated through.
6. Remove from heat; gently stir in spinach.
7. To serve, place cooked ravioli on serving platter.
8. Spoon tomato mixture over ravioli.
9. Sprinkle Parmesan on top.

cheese ravioli, tomatoes, fresh basil leaf, capers, ground black pepper, salt, butter, garlic, parmesan cheese

Taken from www.food.com/recipe/tricolor-tomato-ravioli-334629 (may not work)