Ravioli with fresh grape (or cherry) tomatoes, and herbs, in a white wine sauce

The Stuff you need:

• 18 ounces fresh or frozen cheese ravioli
• 2 tablespoons olive oil
• 2 shallots, chopped
• 1 pint grape (or cherry) tomatoes, halved
• 1 cup dry white wine
• Salt and black pepper (to taste)
• 2 tablespoons unsalted butter
• Fresh chopped flat-leaf parsley (to taste)
• Fresh chopped thyme (to taste)
• Fresh chopped basil ( to taste)
• Fresh shredded Parmesan cheese (to taste)

What to do with the Stuff:

• Cook the ravioli according to the package directions, drain, and return them to pot
• Heat olive oil in a large skillet over medium heat
• Add the shallots and cook, stirring occasionally, until tender, 3 to 5 minutes
• Add the tomatoes, parsley, thyme, and basil, cook until softened
• Add wine, salt, pepper
• Simmer about 6-8 minutes
• Add butter, stir until it is melted into the sauce
• Gently toss the ravioli with the tomato mixture
• Top with fresh grated Parmesan cheese