PREPARATION:

COOKING TIME: 

PORTIONS:

INGREDIENTS:

  • 500g Italian tomatoes
  • Ball of fresh pasta 
  • 250g of ricotta di bufala
  • 100g of parmesan cheese
  • 2 to 3 tsp of icing sugar
  • Salt
  • Olive oil
  • 2 garlic cloves
  • 2 or 3 thyme sprigs

PREPARATION:

  1. Blanch the tomatoes in boiling water for 1 minute, remove them and put them in cold water.
  2. Peel the tomatoes, remove the seeds and cut the tomatoes in half.
  3. Put the tomatoes on a baking sheet with the icing sugar, the salt, the oil, the garlic and the thyme.
  4. Bake at 225F for 3 hours (or longer) until they are caramelized.
  5. Mix the caramelized tomatoes with the ricotta di bufala and the parmesan.
  6. Assemble the half-moon ravioli 
  7. Put the ravioli in salted boiling water.
  8. Serve the half-moon ravioli in melted butter, top it with additional thyme and parmesan.