Ravioli With Tomatoes In White Wine Sauce

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16 to 18 ounces fresh or frozen cheese ravioli

2 tablespoons olive oil

2 shallots, chopped

1 pint grape tomatoes, halved

1 cup dry white wine

kosher salt and black pepper

2 tablespoons unsalted butter

1/4 cup chopped fresh flat-leaf parsley

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