Cheese Ravioli with Cherry Tomato Sauce

Course Main Dishes

Ingredients in this Recipe

1 batch classic fresh pasta, rolled out 1/16 inch thick (see related recipe at left)
1 cup ricotta cheese
1 egg, separated
1 pint assorted cherry tomatoes, stemmed and halved
1 Tbs. minced garlic
1 tsp. minced fresh thyme
1/2 tsp. minced lemon zest
1/3 cup minced fresh flat leaf parsley
1/4 cup extra virgin olive oil
2 Tbs. thinly sliced fresh basil
3/4 oz. grated Parmigiano Reggiano cheese
Kosher salt and freshly ground pepper, to taste
Semolina flour for sprinkling

See Full Recipe at Williams-Sonoma