This is just a Caprese done in a slightly different way. Thin ravioli, filled with buffalo mozzarella served with roasted tomato and basil. Dress the tomato with olive oil and a good vinegar (I love the Spanish Jerez sherry vinegar, toasty oaky and soft, it's seductive). I pop a piece of basil in with the mozzerella and it's important to season it up inside (in my opinion because mozzarella is great only when given flavour.
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| Caprese ravioli |
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