1. In a sauce pan, bring water to boiling point, add the ravioli and boil for 10-12 minutes.
2. Add crème fraiche and tomato puree in a sauce pan and heat gently at or just below boiling point, while stirring.
3. Add the basil, parsley, oregano, red chili pepper and cutted garlic and let simmer for a few minutes.
4. Serve the cheese ravioli in a traditional deep pasta plate, topped with sauce, Mezzini Oven Roasted Cherry Halves and aragula. Finish with chopped chives and grated parmesan cheese.

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Cheese Ravioli with tomato basil & cream sauce


Main course 4 persons


400 gr Cheese ravioli
250 ml Crème fraiche
140 gr Tomato puree
25 gr Mezzini Oven Roasted Cherry Halves
15 gr Aragula
15 gr Parmesan cheese
5 gr Red chili pepper
2 gr Oregano (dried)
2 gr Basil (dried)
2 gr Parsley (dried)
2 cloves, cutted Garlic
2 gr Chive
Salt and Pepper to taste