Preparation:

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.