in a Dutch oven, heat oil over medium-high heat. Stir in cherry tomatoes and garlic and season with salt and pepper. Cover the pan and cook, shaking the pan occasionally, for approximately 10 minutes or when tomatoes burst.
Add chicken stock and 2 cups of water and bring to a boil. add ravioli and cook until tender. Remove from heat and stir in basil and scallions to wilt.
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