This recipe is fairly easy. To start with I used good imported cheese and spinach ravioli. The other ingredients are: pomodorini (cherry tomatoes), one shallot, a teaspoon of tomato paste, two canned plum tomatoes, chopped up, a dash of peperoncino, sea salt from Trapani, good EVO, a small piece of gruyere cheese and parmigiano. A sprinkle of white or black pepper and some basil. I had no basil so I used parsley. If basil is used, use two garlic cloves instead of the shallot.
Use a skillet large enough to contain the ravioli and coat with EVO.and add the cut up shallot. Put a teaspoon of tomato paste and the plum tomatoes.. Stir and add a dash of white wine. Add a lottle salt. When the shallot pieces are golden add the cut up pomodorini and again add a little salt. By this time the salted pasta water should boil so put in the ravioli. They take about 5 minutes. Add some pasta water to the sauce. Sprinkle some Italian parsleys and the cut up gruyere. Stir well until the gruyere is amalgamated. Add the ravioli and finish cooking them in the sauce. In about a minute or two shut the flame, wait about 30 ds and add the parmigiano. Stir well. Place on a plate and put extra sauce on top of the ravioli and a little raw EVO. All done. Great for a cold night.
Buon appetito
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