Ravioli Butternut Squash with Tomatoes

Preparation time

10 minutes

Cooking time:

35 minutes






  • 1 package Ravioli Butternut Squash by Pasta Piccinini
  • 1 pound (500 gr.) cherry tomatoes
  • 1 shallot, finely minced
  • 1 garlic clove, crushed
  • lots of fresh basil
  • 2/3 tbs EVO oil, salt and pepper



  1. Cut tomatoes in half, lay them in an oven tray lightly oiled, sprinkle with salt and pepper, a little olive oil.  Bake at 120 F for 30 minutes.
  2. pour remaining oil in a skillet, simmer shallot and garlic for 2 minutes then add tomatoes confit and some basil leaves, Cook for 3-4 minutes, discard garlic clove.
  3. Cook ravioli in salted boiling water for 5 minutes, drain and saute them into the sauce briefly, add more basil and serve.

It will go nicely with a glass of dry white wine from Alto Adige.