The Recipe
Bisceglie Ravioli With Cherry-Cherry Marinara
14
Ingredients
DESCRIPTION
"Una ciliegia tira l'altra" (One cherry leads to another) is a saying in the Bisceglie countryside of Italy, which has become a gourmet tourist attraction. A series of cherry harvest festivals, weekend after weekend, gives a continual excuse to party. Here, cherries offer a surprise flair to an Italian classic dish. When you add the sauce to the pan with the cheesy-graham coated ravioli, they react together instantly, almost caramelizing - so delicious! Add bread and salad, and enjoy a filling gourmet dinner without spending the gas money to drive to an Italian restaurant. Note you can do Steps #1-4 (and even #1-6) in advance to get dinner on the table in a hurry. Cutting the cherry tomatoes and cherries is time consuming, but the intense flavor and presentation is worth it versus using canned tomatoes.
INGREDIENTS
- 5 ounces cheese ravioli (fresh or frozen)
- olive oil, for pan frying
- 1 egg white
- 3 tablespoons water
- 1/2 cup grated parmesan cheese
- 1/2 cup graham cracker (approximately five full cracker sheets)
- 1/2 pint tiny cherry tomatoes, halved (you may need to quarter them if they are a larger variety, the thumb-sized grape tomatoes are perfec)
- 1/4 cup cherries, pitted and chopped in small pieces
- 1 tablespoon wine vinegar
- 1 tablespoon olive oil
- 1 tablespoon sugar
- 1/2 tablespoon italian seasoning
- salt, to taste
- parmesan cheese
DIRECTIONS
NUTRITION
| Calories | 314 | 16% | |
| Cholesterol | 22 | 7% | |
| Carbohydrates | 29 | 11% | |
| Fat | 16 | 21% | |
| Protein | 14 | 27% |