Tomato and ricotta di buffala stuffed half-moon ravioli
Suggested material offered in store
Ingredients
500g Italian tomatoes
250g of ricotta di buffala
100g of parmesan cheese
2 to 3 tsp of icing sugar
Salt
Olive oil
2 garlic cloves
2 or 3 thyme sprigs
Preparation
Blanch the tomatoes in boiling water for 1 minute, remove them and put them in cold water.
Peel the tomatoes, remove the seeds and cut the tomatoes in half.
Put the tomatoes on a baking sheet with the icing sugar, the salt, the oil, the garlic and the thyme.
Bake at 225F for 3 hours (or longer) until they are caramelized.
Mix the caramelized tomatoes with the ricotta di buffala and the parmesan.
Assemble the half-moon ravioli
Put the ravioli in salted boiling water.
Serve the half-moon ravioli in melted butter, top it with additional thyme and parmesan.
Yield
6 servings.
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