This is a perfect picnic or tailgate salad.
Ravioli and Tomato Salad with Masses of Basil
1 pound cheese ravioli or tortellini
Bring a large pot of water to a boil for the ravioli. Blanch the tomatoes for 15 seconds, then scoop them out. Peel, seed, and chop them into large pieces. Put the tomatoes and artichokes in a large bowl with the basil, olives, capers, and oil.
Salt the pasta water. Add the ravioli, cook until done, and drain well. Add them to the bowl and toss gently with a rubber spatula. Taste for salt, season with pepper, and sprinkle with vinegar to taste. Serve warm or room temperature.