This is an interpretation of the classic salad Caprese. These are the easiest ravioli to make and fun to eat for the cheese melts and forms those wonderful strings al telefono.
Cut mozzarella into
Heat a large pot of salted water to boiling and, at the same time, heat the tomato sauce. Drop the ravioli into the boiling water and simmer 3 to 4 minutes. Stir the diced tomatoes into the tomato sauce, then swirl in the cream and half the basil and heat through.
Remove the ravioli with a slotted spoon or large skimmer. Shake off the excess water and place on serving plates. Spoon the tomato sauce over the ravioli, then sprinkle with the remaining basil and the Parmesan. Serve hot.
© 1998 Joyce Goldstein. All rights reserved.