Cook the ravioli according to package instructions until al dente. Drain and set aside.
In a mixing bowl, combine the ricotta cheese, Parmesan cheese, egg, minced garlic, salt, pepper, and chopped basil. Mix well.
Take each cooked ravioli and place a spoonful of the ricotta mixture in the center. Fold over and seal the edges to form a ravioli.
In a large skillet, melt the butter over medium heat. Add the cherry tomatoes and cook for a few minutes until softened.
Add the filled ravioli to the skillet and cook for a few more minutes until heated through.
Serve the Ravioli alla ricotta topped with additional grated Parmesan cheese and garnish with fresh basil leaves.
Enjoy!
