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.
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