Ingredients
serves 4
2 tablespoons EVOO (extra-virgin olive oil)
2 pints cherry tomatoes
2 garlic cloves, crushed or chopped
Salt and pepper
1 quart chicken stock
1 pound fresh cheese ravioli
1 cup fresh basil leaves
2 scallions, white and green parts, chopped (reserve some for garnish)
A chunk of Parmigiano-Reggiano cheese
Crusty bread, for dunking
In a large, deep skillet with a tight-fitting lid or a Dutch oven, heat the EVOO over medium-high heat. Add the cherry tomatoes and stir, then add the garlic and salt and pepper to taste, cover the pan, and cook for 7 to 8 minutes, shaking occasionally until the tomatoes burst and a thick sauce forms. Add the stock and 2 cups water and bring to a boil for a couple of minutes. Add the ravioli and cook for 3 to 4 minutes or until the ravioli are tender. Turn off the heat, wilt in the basil leaves, and stir in the scallions. Serve in shallow bowls and garnish with large shavings of cheese made with a vegetable peeler or hand grater. Serve with crusty bread for dunking.
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