Ricotta & Lemon Zest Ravioli With Burst Tomato Sauce

1. Warm quarter cup olive oil in a large skillet over medium heat. Add thinly sliced garlic cloves and sauté for 30 seconds. Add 1 pound cherry tomatoes, half teaspoon kosher salt, and quarter teaspoon black pepper and simmer for 20 minutes, stirring occasionally until the tomatoes are beginning to burst.
2. Meanwhile, bring a pot of heavily salted water to a boil and cook raviolis for three minutes when the tomatoes are looking near ready do not drain the water you need it for your sauce.
3. Smash most of the tomatoes gently with a wooden spoon or spatula remove skillet from heat.
4. Add the cooked ravioli, quarter cup pasta cooking water, and quarter cup Parmesan cheese to the tomato mixture and toss to combine until a silky soft coats ravioli.
5. Add in 1/4 cup torn basil and toss to combine.
6. Serve immediately and garnish with more basil and Parmesan.

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