Bisceglie Ravioli With Cherry-Cherry Marinara

By Food.com (266,971 recipes)
Bisceglie Ravioli With Cherry-Cherry Marinara

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

  • 1 egg white
  • 1 tablespoon olive oil
  • 1 tablespoon sugar
  • 1 tablespoon wine vinegar
  • 1/2 cup graham cracker (approximately five full cracker sheets)
  • 1/2 cup grated parmesan cheese
  • 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)
  • 1/2 tablespoon italian seasoning
  • 1/4 cup cherries, pitted and chopped in small pieces
  • 3 tablespoons water
  • 5 ounces cheese ravioli (fresh or frozen)
  • olive oil, for pan frying
  • parmesan cheese
  • salt, to taste

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  • Prep Time
  • Cook Time
  • Yield
  • 1 (197 g)

Instructions

Read the preparation instructions at Food.com


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