Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Ravioli ripieni di Cernia con Pomodorini Freschi

Grouper Ravioli with Fresh Cherry Tomatoes

Name: Grouper Ravioli with Fresh Cherry Tomatoes
Total time: 1800 s
Yield: Serves 4 servings
Ingredients: 1.1 lbs grouper-filled ravioli (500 grams); 1 1/3 cups fresh cherry tomatoes (200 grams); 1 small bunch fresh parsley; 1 garlic clove; as needed Extra virgin olive oil,; as needed Black pepper,; as needed Salt,

Fabio Del Buono @FabioMasterChef

Paola

Grouper Ravioli with Fresh Cherry Tomatoes

Fabio Del Buono @FabioMasterChef

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Ingredients

30 minutes

Serves 4 servings

1.1 lbsgrouper-filled ravioli (500 grams)
1 1/3 cupsfresh cherry tomatoes (200 grams)
1small bunch fresh parsley
1garlic clove
as neededExtra virgin olive oil,
as neededBlack pepper,
as neededSalt,

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Steps

30 minutes

1

Bring a pot of salted water to a boil for the ravioli.
2

Wash and trim the fresh cherry tomatoes, cut them in half, and set aside.
3

In a skillet, heat olive oil and finely chopped garlic. Sauté until fragrant, then add the cherry tomatoes. Season with salt, black pepper, and finely chopped parsley. Cook for about 10 minutes.
4

Drain the ravioli while still al dente and add them to the skillet with the sauce. Add a little pasta cooking water and a drizzle of extra virgin olive oil, then toss to combine.
5

Plate and serve topped with more finely chopped parsley.