Tomatoes and Pasta

Is it just me, or are little tomatoes so much more manageable than the big guys? Sure a great big heirloom is nice for a sandwich, but when it comes to throwing them into dinner, the little tomatoes always win in my book. Here's a fast and easy weeknight meal with great fresh tomatoes!

• 16 to 18 ounces fresh or frozen cheese ravioli
• 2 tablespoons olive oil
• 2 shallots, chopped
• 1 pint grape tomatoes, halved
• 1 cup dry white wine
• kosher salt and black pepper
• 2 tablespoons unsalted butter
• 1/4 cup chopped fresh flat-leaf parsley
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1. Cook the ravioli according to the package directions, drain, and return them to the pot.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until tender, 3 to 5 minutes.
3. Add the tomatoes, wine, ½ teaspoon salt, and ¼ teaspoon pepper and simmer until the tomatoes begin to soften, 4 to 5 minutes.
4. Gently toss the ravioli with the tomato mixture, butter, and parsley.