Spinach and Cheese Mezzaluna Ravioli with Black Pepper Dough Prepared Crispy with Roasted Tomato Salsa
Beefsteak tomatoes are one of the largest varieties of which their are over 25,000 available according to the USDA. Typically used for sandwiches, salads and salsas due their meatiness. The french called it the "apple of love" when it was introduced in the 1500's in Europe.
Ingredients
- 24 Spinach and Cheese Mezzaluna with Black Pepper Dough Ravioli
- 4 Beefsteak tomatoes
- 1 yellow onion quartered
- 2 large garlic clove, peeled
- 4 fresh thyme sprigs
- 1 tbsp light brown sugar
- Extra virgin olive oil
- Salt and pepper to taste
Directions
Take the cap off the tomatoes and remove the core. Place tomatoes and onions on sheet pan or baking dish. Add 1 thyme stem, a few slices of garlic, and season with brown sugar, salt, and pepper. Drizzle tomatoes and onions with olive oil. Roast the tomatoes and onions at 400° for 1 to 1-1/2 hours until tomatoes and onions start charring. Once cooled, discard thyme; then peel and rough chop for your salsa. Deep fry or pan sear ravioli, serve with salsa.
