1 tablespoon olive oil or salad oil
1 garlic clove, minced
9 medium-sized plum tomatoes (1-1/2 pounds) seeded and chopped
1 tablespoon chopped fresh basil or 1/2 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper
Fresh basil for garnish (optional)
Prepare ravioli as label directs; drain. Meanwhile, in 10-inch skillet over medium-high heat, in hot olive or salad oil, cook garlic just until it begins to brown. Add tomatoes, basil, salt, pepper, and 1/4 cup water and cook, stirring, just until sauce is heated through.
Arrange ravioli on platter; spoon sauce over. Garnish with fresh basil.
Makes 6 servings.