Seafood Ravioli with Tomatoes, Basil and Brown Butter

Ingredients

• 5 pieces Scallop and Bacon Ravioli
• 3 tbsp. butter
• 1/2 pint heirloom cherry tomatoes
• 2 tbsp. fresh basil, hand-torn

How to Make It

1. Boil ravioli in salted water for 4 to 6 minutes; drain and set aside
2. Swirl butter in pan over high heat, moving constantly. Butter will begin to bubble and froth; once butter is beginning to brown, turn off heat.
3. Immediately stir tomatoes and half of the basil into the butter; season with salt and pepper to taste.
4. Toss cooked ravioli with sauce until well coated, and plate; top with remaining basil and grated Parmesan cheese (if desired).