Three-Cheese Sorrentinos With Tomato-Olive Sauce
Serves: 3
Vicente Kshlerin
1 January 1970
Based on User reviews:
51
Spice
52
Sweetness
40
Sourness
45
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
Directions:
1
For ravioli: Heat oil in heavy small skillet over medium heat
2
Mix in shallots
3
Cover and cook 5 minutes
4
Transfer shallots to medium bowl and cool
5
Add all cheeses and toss to coat
6
Place 2 wonton wrappers on work surface; brush with egg white
7
Mound 1 rounded tablespoon filling in center of 1 wrapper; cover with second wrapper, egg white side facing down
8
Using fingertips, press around edges and filling to seal
9
Repeat with remaining wrappers, egg white, and filling, forming total of 18 ravioli
10
Place ravioli in single layer on lightly floured baking sheet
11
Cover with dry towel, then plastic wrap
12
DO AHEAD Can be made 6 hours ahead; refrigerate
13
Heat oil in heavy small skillet over medium heat
14
Mix in shallots
15
Cover and cook 5 minutes
16
Transfer shallots to medium bowl and cool
17
Add all cheeses and toss to coat
18
Place 2 wonton wrappers on work surface; brush with egg white
19
Mound 1 rounded tablespoon filling in center of 1 wrapper; cover with second wrapper, egg white side facing down
20
Using fingertips, press around edges and filling to seal
21
Repeat with remaining wrappers, egg white, and filling, forming total of 18 ravioli
22
Place ravioli in single layer on lightly floured baking sheet
23
Cover with dry towel, then plastic wrap
24
DO AHEAD Can be made 6 hours ahead; refrigerate
25
For sauce: Heat oil in heavy large skillet over medium-high heat
26
Add onion, garlic, and jalapeño; sauté 5 minutes
27
Add all tomatoes, all olives, and basil
28
Cover and simmer 12 minutes to blend flavors
29
Season to taste with salt and pepper
30
Heat oil in heavy large skillet over medium-high heat
31
Add onion, garlic, and jalapeño; sauté 5 minutes
32
Add all tomatoes, all olives, and basil
33
Cover and simmer 12 minutes to blend flavors
34
Season to taste with salt and pepper
35
Cook ravioli in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally, about 6 minutes
36
Meanwhile, melt butter in heavy large skillet over medium heat; set aside
37
Using strainer, transfer ravioli to skillet with melted butter
38
Toss gently over medium heat to coat with butter, about 2 minutes
39
Spoon tomato sauce onto 6 plates
40
Top each with 3 ravioli and serve
41
Cook ravioli in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally, about 6 minutes
42
Meanwhile, melt butter in heavy large skillet over medium heat; set aside
43
Using strainer, transfer ravioli to skillet with melted butter
44
Toss gently over medium heat to coat with butter, about 2 minutes
45
Spoon tomato sauce onto 6 plates
46
Top each with 3 ravioli and serve