We’re reclaiming the habitual summer experience of biting into a freshly picked, firm but truly ripe, never-refrigerated cherry tomato that pops in your mouth and relishing it. In the height of summer, a stellar but simple tomato sauce is essential dinner fare. This sauce came about one when I had an abundance of cherry tomatoes, in my garden and needed various ways in which to use them other than salads. This is one of our go to summer pastas because it is so easy to make and comes together in the time is takes to boil your water and cook your raviolis.
This recipe includes our fresh Buffalo Mozzarella Ravioli, but you can substitute any good “fresh” store bought cheese ravioli. This dish is impressive (especially if you make your own ravioli) and elegant enough for entertaining without breaking the bank. So go grab some cherry tomatoes from your garden or from the local farmers market, which is where we got ours from. Since we’ve moved to Texas I’ve not plant a beautiful veggie garden like I had in California.
- 8 ounces (225 g) fresh mozzarella torn into small pieces
- 4 ounces (½ cup or 112.5 g) fresh ricotta cheese
- Freshly ground black pepper
- Kosher salt
- ½ teaspoon (2.5ml) finely grated lemon zest
- Fresh pasta dough click link ➡️ https://wp.me/paOWbs-aA
Burst Cherry Tomato Sauce
- ¼ cup good extra-virgin olive oil
- 2 tablespoon minced garlic
- 10 – 12 ounces (340 g) heirloom cherry tomatoes ( you can substitute regular cherry tomatoes)
- 1 tablespoon (15 ml) of tomato paste
- ½ teaspoon of red wine vinegar
- pinch of sugar or to taste depending on the acidity of the tomatoes
- 2 tablespoons (30 ml) fresh Italian basil, chiffonade (thinly slice ribbons)
Make the Ravioli:
- Make the filling: In a bowl, mix the mozzarella, ricotta, lemon zest, ¼ teaspoon pepper and add salt to taste.
- Roll out the pasta dough to the thinnest setting according to your pasta machines instructions. Cut into four 22 inch (56 cm) long sheets.
- Make the Ravioli: Lay out a sheet of pasta and dollop ½ tablespoon mound of filling in two line, 2 inches (5 cm) apart. Brush egg yolk filling. Lay another sheet of pasta directly over the filling and use your fingers to press out any air pockets. Using a 2½ inch (5 cm) cutter, or larger, cut out ravioli around filling or use a crinkle dough cutter cut out 2½ inch (5 cm) squares. Remove excess pasta and press the edges close with your fingers. Repeat with the remains filling and pasta. Let the ravioli’s rest on a rimmed baking sheet sprinkled with semolina or cornmeal. Sprinkle with additional semolina to avoid sticking. Chill until ready to cook.
For the sauce:
- In a large sauté pan over medium heat, warm the olive oil. Add the garlic and cook, stirring occasionally, until translucent , about 2 minutes.
- Stir in the tomato paste and once incorporated add the tomatoes, red wine vinegar and sugar. Sauté, stirring occasionally, until the tomatoes begin to blister and burst about 5-7 minutes.
- Season with salt and pepper, reduce the heat to low and keep the sauce warm.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Your water should taste like the ocean.
- Reduce the heat to medium-high and add the ravioli and simmer until tender, about 6-8 minutes. Using a slotted spoon, transfer the ravioli to the sauce, add the basil and stir to coat evenly.
- Serve immediately. Makes about 18 ravioli and you will have additional pasta left.