Saturday, May 24, 2014
Sweet Tomato Ravioli
-1 small container of whole milk ricotta cheese
-a few basil leaves
-a handful of parm cheese (romano cheese is also a good optional choice to use)
-about two handfuls of sundried tomatoes (don't get the ones packed in oil; I got the bag 'dry' kind)
combine all together in food processor until well mixed
-won ton wrappers
wet the sides with water to help seal and with a small spoon, put the filling in and seal it. Set aside to work on other raviolis until either the filling or the wrappers are gone. Cook the pasta in boiling water until they start to float on top.
-10 to 12 plum tomatoes, half seeded and pulp removed and the other half left alone
-1 clove of garlic
-1 cup of starchy pasta water
Heat oven to 400 degrees and roast plum tomatoes (seasoned with salt, pepper and olive oil) for about 30 minutes. In the food processor, combine the tomatoes, garlic, basil together and add water to help thin out the sauce to your preference.
In a serving bowl, put the sauce in and once the raviolis are finished cooking, add them into the sauce and mix together to coat the raviolis before adding in the parm cheese on top to serve.