Tomato and ricotta di buffala stuffed half-moon ravioli

Tomato and ricotta di buffala stuffed half-moon ravioli

Suggested material offered in store


500g Italian tomatoes

Ball of fresh pasta 

250g of ricotta di buffala

100g of parmesan cheese

2 to 3 tsp of icing sugar


Olive oil

2 garlic cloves

2 or 3 thyme sprigs


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.


6 servings.

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