Ingredients
Scale
- 2 lbs. of fresh cheese ravioli, cooked as directed
For the Tomatoes:
- 2 large heirloom tomatoes, diced
- 5 - 6 cloves of fresh garlic, grilled and chopped
- 6 - 8 leaves of fresh basil, some chopped and some whole for garnish
- 2 tbs. fresh Italian parsley, chopped
- 1 tbs. of capers, with brine
- 1 tsp. of dried oregano, crushed
- 1/2 tsp. salt
- 1/2 tsp. coarse black pepper
- 1/4 tsp. red pepper flakes
- Fresh Parmesan cheese or Romano cheese for grating
- 3-4 tbs. olive oil
Instructions
- Cook the ravioli as directed. Do Not overcook them- they will fall apart.
- Heat a small cast-iron frying pan, and place the garlic in its skin in the heated pan. Let the skin become charred, then remove, coo,l and chop.
- Place the diced tomatoes, chopped garlic, fresh basil, parsley, capers, seasonings, and olive oil in a large bowl and toss.
- Place the ravioli on a large serving platter and top with the tomato salad.
- Top the dish with fresh grated Parmesan or Romano cheese and an extra drizzle of olive oil.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Cuisine: Italian
