Cheese Ravioli With Spicy Tomato Sauce

Photo: Beth Dreiling Hontzas; Styling: Rose Nguyen
Change the level of spiciness by adjusting the amount of dried crushed red pepper.

Yield:

Makes 4 servings

Recipe from

Recipe Time

Prep: 30 Minutes
Cook: 11 Minutes

Ingredients

1 cup ricotta cheese
1/2 cup freshly shredded Parmesan cheese
3/4 teaspoon black pepper
1/3 cup chopped fresh basil, divided
1/2 (16-oz.) package won ton wrappers
1 pt. cherry tomatoes, halved
2 tablespoons olive oil
1/2 cup chicken broth
1 teaspoon white wine vinegar
1/4 to 1/2 tsp. dried crushed red pepper
1/4 teaspoon salt
Garnishes: fresh basil leaves, freshly shaved Parmesan cheese

Preparation

1. Stir together first 3 ingredients and 3 Tbsp. chopped fresh basil in a small bowl.

2. Arrange 1 won ton wrapper on a clean, flat surface. (Cover remaining wrappers with plastic wrap or a damp towel to prevent drying out.) Lightly moisten edges of wrapper with water. Place about 1 1/2 tsp. cheese mixture in center of wrapper; fold 2 opposite corners together over cheese mixture, forming a triangle. Press edges together to seal, removing any air pockets. Cover with plastic wrap or a damp cloth. Repeat procedure with remaining wrappers and cheese mixture.

3. Cook ravioli, in 2 batches, in boiling salted water to cover in a Dutch oven over medium-high heat 3 minutes. Remove with a slotted spoon, and drain well on a lightly greased wire rack. Divide cooked ravioli among 4 individual serving bowls.

4. Sauté tomatoes in hot oil in a large skillet over medium-high heat 2 minutes or just until soft. Add broth and white wine vinegar; cook 2 to 3 minutes or until tomatoes begin to wilt. Stir in dried crushed red pepper, salt, and remaining basil. Pour sauce over ravioli. Garnish, if desired. Serve immediately.

Note:

October 2008