Ravioli with Mozzarella and Tomatoes (Ravioli con mozzarella e pomodori)
Ingredients 4 servings
500 gr (17.64 oz) Ricotta cheese and Spinach Ravioli
200 gr (7.05 oz) Buffalo's Milk Mozzarella
15 - 20 Pachino Tomatoes or Cherry Tomatoes
½ Onion
Garlic
Grated Parmesan cheese
Extra Virgin Olive Oil
Fresh sage
Slice the onion, quarter the tomatoes and dice the Buffalo mozzarella
Pour the olive oil into a frying pan, add onion, 1 garlic clove then add some fresh sage leaves and let it brown
Add the tomatoes, season with salt and after 2 - 3 minutes add ½ ladle of cooking water
Cook ravioli into boiling salted water. Once cooked, using a slotted spoon, drain and transfer them to the pan, add a handful of mozzarella, sprinkle with grated parmesan and sauté. Transfer Ravioli to a serving dish, top with mozzarella, sprinkle with grated parmesan, drizzle with olive oil and serve
