20 store-bought cheese ravioli

10 cherry tomatoes

20 fresh basil leaves

Parmigiani Reggiano cheese shavings

Sea salt and freshly ground pepper

In a small saucepan of salted boiling water, cook the ravioli until al dente. Drain and oil lightly. Let cool.

On a toothpick, tread a cherry tomato half, a basil leaf, a shaving of Parmesan cheese, and a ravioli.

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