Ravioli with fresh tomatoes and wine

Here's an easy way to transform a bag of frozen ravioli, fresh tomatoes and garden herbs into a tasty, sophisticated dish.  This recipe is inspired by Real Simple and is just that! 
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
  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.
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