I tried this recipe as a way to use up the bounty of cherry tomatoes I have in the garden. I made it as written. The flavor was good but it was WAY too oily! As it turned out in this recipe, the cheese melted into clumps that were difficult to separate evenly. The garlic was a nice amount. Next time, I will saute the garlic in about two T. oil along with some red pepper flakes. I would then add the tomatoes and basil for a minute or two, just long enough to release the juices. I would then mix that with the ravioli and just sprinkle the cheese over the top.
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I tried this recipe as a way to use up the bounty of cherry tomatoes I have in the garden. I...