Ravioli Butternut Squash with Tomatoes

1. Cut tomatoes in half, lay them in an oven tray lightly oiled, sprinkle with salt and pepper, a little olive oil.  Bake at 120 F for 30 minutes.
2. pour remaining oil in a skillet, simmer shallot and garlic for 2 minutes then add tomatoes confit and some basil leaves, Cook for 3-4 minutes, discard garlic clove.
3. Cook ravioli in salted boiling water for 5 minutes, drain and saute them into the sauce briefly, add more basil and serve.

It will go nicely with a glass of dry white wine from Alto Adige.