Ricotta Tomato Ravioli with Arugula Butter

Strain the tomatoes and cut into small cubes. Finely chop the garlic and sauté in hot olive oil until light. Add the tomato cubes, sweat, then season with salt and pepper. Pour into a snow kettle and let cool slightly. Add ricotta, basil, parmesan and eggs and stir well with a whisk. Season to taste with salt and pepper. Process into ravioli as in the basic recipe. For the arugula butter, boil down the stock with the butter until creamy. Season with salt and pepper. Add the cooked, drained ravioli together with the arugula and the grated Parmesan and stir again briefly.

Preparation Tip:

COOKING TIME: Ravioli 3-5 minutes

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