Cookbook First Courses

Open Ravioli with Ricotta, Confit Cherry Tomatoes and Basil

First Courses

Difficulty People Time
Easy 4 20 minuti
Ingredients
250 g fresh pasta sheets
250 g Sterilgarda Ricotta
250 g cherry tomatoes
20 g grated Parmigiano Reggiano
to taste Fresh basil
2 tablespoon extra virgin olive oil
1 teaspoon sugar
to taste salt
to taste pepper
Prepare this recipe with:

Ricotta

250 g

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Preparation
  1. Cut the cherry tomatoes in half, season them with olive oil, salt and sugar, and bake at 140°C for approximately 60 minutes.
  2. Cook the fresh pasta sheets in boiling salted water for a few minutes, then drain them carefully.
  3. Mix the Sterilgarda Ricotta with the Parmesan, salt and pepper until you obtain a smooth, creamy mixture.
  4. On each plate, alternate layers of pasta, ricotta cream and confit cherry tomatoes.
  5. Finish with fresh basil and a drizzle of extra virgin olive oil.

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