Wash, dry and cut cherry tomatoes of both colors in half, arrange them on a baking sheet lined with parchment paper with the open side facing up, then season with a pinch of salt, a pinch of sugar, oregano and a drizzle of oil. Bake in oven or air fryer at 180°C (350°F) for 15 minutes. Remove from oven and keep aside.
Brown the garlic in a large skillet with a drizzle of oil, add the passata and cook for about 10 minutes, then add salt to taste.
Scoop half of the baked cherry tomatoes into a deep mug along with a few tablespoons of passata, then blend with an immersion blender, return the cream to the pan along with the passata, and reduce slightly.
Cook the ravioloni in boiling salted water, drain them al dente and transfer them to the pan in the sauce, then stir-fry for a minute.
Turn off the heat, add a generous sprinkling of grana cheese, stir and serve in two bowls.
Complete the dishes by adding the remaining baked cherry tomatoes and a grating of gana. Serve immediately with a few basil leaves.
Our egg pasta, gnocchi and chicche are as fresh and delicious as home-made.
With Nonna Rina, you can serve a gourmet meal in minutes.
We work hard every day to improve, and nearly all our packs are recyclable.
