Ravioli al Basilico
2 tablespoons extra virgin olive oil
1 plum or Roma tomato, diced
2 fresh basil leaves, julienned
1 garlic clove, sliced
Pinch fresh parsley
Salt to taste
Pepper to taste
4-6 ounces water
Precooked ravioli (10 jumbo or 20 small)
1 teaspoon Parmigiano- Reggiano cheese, grated
In a skillet, saute olive oil, tomato, basil, garlic, parsley, salt and pepper for 2 to 3 minutes. Add water and simmer 2 to 3 minutes more. Add precooked ravioli and toss to combine for an additional 2 to 3 minutes. Serve with grated cheese.
Serves two.
Chef Giacomo Parisi, Sapore Trattoria, Lake Zurich
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