COMMENTS: Cook's note: This dish can be made with any kind of stuffed pasta, such as any combination of cheese, vegetable or meat tortellini or ravioli.

2 cloves fresh garlic

4 ripe Roma tomatoes

1 cup fresh basil leaves, loosely packed

2 packages (9 ounces each) chicken-parmesan ravioli or other stuffed pasta (see cook's note)

1 cup fat-free ricotta cheese

3 tablespoons grated Parmesan cheese

• Bring 2 quarts of unsalted water to a boil in a 4-quart Dutch oven or soup pot.
• While the water comes to a boil, peel the garlic and mince it. Place the minced garlic in a 3-quart or larger bowl. Core the tomatoes, cut them into quarters lengthwise, then cut the quarters into bite-sized pieces. Add them to the bowl.
• When the water boils, add the ravioli and cook according to package directions. Meanwhile, rinse and pat the basil leaves dry. Remove any tough stems. Chop the basil leaves, and add them to the bowl with the tomatoes and garlic.
• Add the ricotta cheese to the bowl and stir well. When the ravioli is done, drain it well in a colander, shaking to remove as much water as possible. Add the ravioli to the bowl. Sprinkle on the Parmesan cheese and toss gently until the ravioli is coated with sauce. Serve at once. Makes 4 generous servings.