Ravioli al Pomodoro... I think I have a new favorite dinner. 🍝 Loaded with fresh mozzarella, made in 30 minutes with @tuttorossotomatoes new San Marzano style tomatoes and simply to die for 🙌🏼 RECIPE: WishesNDishes.com #tuttorossotomatoes#ad
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Prepared exclusivly for our guests at the recent MICHELIN Guide Bangkok launch – ‘Fines ravioles bras croisés’ ( #ravioli with crossed arms) by Thierry Marx – Sur Mesure par Thierry Marx, France (Two MICHELIN Stars) View Bangkok Guide here:
There’s ravioli stuffed inside this garlic bread donut and it’s also covered in tomato basil cheese...but how?
16 mini pieces of ravioli or one can of pre-made ravioli with sauce
1 tube of french bread dough or pre-made pizza dough
3 tablespoons of melted butter
1 clove of garlic
4 slices of jack cheese
Preheat the oven to 350 degrees F.
Roll out the dough into a flat sheet. Carefully place the pieces of ravioli in a line about ½ an inch from one end.
Pull the dough over the line of ravioli and then pull it back wrapping the dough around the ravioli. Cut the dough and place it in the donut mould. Repeat the process 4 more times.
Using a microplane or a knife, mince the garlic and mix it with the butter. Paint the tops of the donuts with the butter mixture. Bake for about 15 minutes or until golden brown.
When the donuts are done baking, take them out of the oven and place a slice of cheese on top of each one. Put them back in the oven until the cheese melts. Take them out of the oven and out of the mould and let cool.