As I’ve stated before, I like my pasta with a good hearty sauce, usually tomato-based, but I’m opening up more to cream-based as well.  I think I need to open up my preferences even more after making this recipe that uses barely any sauce whatsoever.  I did use meat ravioli instead of cheese, but I’m a southerner, I need my meats.  I also roasted my tomatoes and shallots a bit more than the recipe indicates but cooking is all about personal preferences.  The fresh basil and the light coating of oil and vinegar is what really sets this dish apart for me, with everything mixing so well together without being overpowering.  Every bite is light and fresh.