Mixing up the summer flavors of tomatoes, corn and chilis makes ready-made raviolis something special.
Ingredients
1 quart fresh tomato puree (from about 2 pounds tomatoes, peeled and seeded)
1 tablespoon olive oil
1 shallot, minced
1 garlic clove, minced
1 tablespoon tomato paste
½ teaspoon ground roasted cumin
⅛ teaspoon ground cayenne pepper or pinch red chili flakes
¼ teaspoon fresh thyme
½ teaspoon kosher salt
½ teaspoon ground black pepper
1 teaspoon sherry vinegar
Instructions
Prep
Peel and seed fresh tomatoes, and process through a food mill or cone shaped colander. I used a variety of roma and heirlooms in yellow, red, orange colors for a beautiful result
Directions
Pour olive oil in medium sized saucepan and heat over medium.
Add shallots and garlic and cook until softened and
pour in the tomato puree and bring to a low boil.
Add spices and vinegar, lower heat and cook until thickened, about 15 minutes.
Taste and adjust spices, salt to your liking.
Notes
Served with fresh spinach ravioli filled with cheeses and kale, topped with Sweet Corn Salsa
Ingredients 1 ½ cups fresh cooked corn kernels (cut off the cob) ¼ cup diced cucumber ⅛ cup diced green bell pepper ⅛ cup diced red bell pepper 1 tablespoon diced jalapeno chili pepper ⅛ cup diced red onion 1 tablespoon chopped fresh flat leaf parsley 1 tablespoon chopped fresh cilantro 2 tablespoons fresh lime juice ½ teaspoon kosher salt ⅛ teaspoon ground black pepper 2 teaspoons sherry vinegar 1 tablespoon olive oil ¼ cup small diced Manchego Cheese
Directions Combine ingredients in medium bowl except for cheese and let chill in the refrigerator for an hour before serving to meld flavors. Add cheese just before serving.
Recipe by What about the food? at https://whataboutthefood.com/southwest-ravioli-corn-salsa/