Ravioli with Tomato Pesto

Ravioli with Tomato Pesto

Makes 2 servings

4	ounces frozen cheese ravioli
1-1/4	cups coarsely chopped plum tomatoes
1/4	cup fresh basil leaves
2	teaspoons pine nuts
2	teaspoons olive oil
1/4	teaspoon salt
1/8	teaspoon black pepper
1	tablespoon grated Parmesan cheese

Cook ravioli according to package directions; drain.
Meanwhile, combine tomatoes, basil, pine nuts, oil, salt and pepper in food processor. Process using on/off pulses just until ingredients are chopped. Serve sauce over hot cooked ravioli. Top with cheese.