Wonderfully easy and fresh Ravioli! So easy 40 minutes from oven to table. You can also roast the tomatoes ahead of time and make this even faster.
The tomatoes are mostly small grape tomatoes, but I tossed in a few others too. The ravioli dough is actually won ton wrappers. I cannot find my ravioli cutters after the move, so I used a biscuit cutter. This recipe serves 2, but you could easily double it.
- 1# of ripe cherry or grape tomatoes
- Olive oil
- Vik’s Garlic Fix (or fresh garlic minced with a sprinkling of Kosher salt)
- finely chopped Italian Parsley, Basil and rosemary (about 3 tablespoons total)
- 8 nice leaves of Italian Parsley and Basil for the raviolis
- 8 small balls of fresh mozzarella
- 1 package of wonton wrappers
- 1 cup of dry vermouth (or chicken stock)
- Reggiano Parmesan for grating
- Additional seasoning to taste for the sauce, smoked salt, Vik’s Garlic Fix, coarse black pepper & crushed red pepper.
Cut the tomatoes in half. Place on a cooking sheet with rim. Drizzle with olive oil, Vik’s Garlic Fix, a spring of rosemary leaves and black pepper.
Roast at 350 for 30 minutes
Remove and cool slightly
On a floured counter, lay out 8 wonton wrappers and place one parsley leaf, one basil leaf, one tomato half and one ball of mozzarella ball on each. On 8 other wonton wrappers, brush the egg wash and then place on top of the “loaded” wrappers. Seal carefully and then cut with a ravioli cutter or leave square. Place these on a cookie sheet lined with wax paper and allow to dry a bit. 10 minutes is optional, but 5 is fine.
While the ravioli is drying, put remaining tomatoes and juices in a saute pan and simmer with the vermouth and additional basil, parsley and rosemary. Season to taste.
In a pot of boiling water, cook the ravioli for 3-4 minutes in small batches. Use a slotted spoon to plate and cover with sauce and top with cheese.