Change the level of spiciness by adjusting the amount of dried crushed red pepper.
Southern Living OCTOBER 2008
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.
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