TRI-COLOR TOMATO RAVIOLI

~ Robyn Prather

24-25 oz package cheese ravioli
4 large tomatoes, wedged and seeded
3/4 c. small basil leaves
1/4 c. capers
1/2 t. ground pepper
1/4 t. salt
2 T. butter
6 cloves garlic, minced
2 c. fresh spinach, stems removed
1/2 c. parmesan cheese

Cook raviolis according to package directions; drain, cool, and set aside in serving dish. While the raviolis are cooking combine tomatoes, basil, capers, pepper, and salt. Set aside. In a skillet melt butter. Add garlic and cook 30-45 seconds. Add tomato mixture cook until heated through. Remove from heat and add spinach. Mix well, then pour over raviolis. Sprinkle with parmesan.