400g fresh ravioli, filled with ricotta and cooked al dente
2 tomatoes, peeled and seeded, cut into cubes
1/4 cup olive oil
1/4 cup apple cider vinegar
1 clove garlic, minced
1/2 teaspoon paprika
1/2 cup fresh herb mix (thyme, basil, parsley)
Salt to taste
Parmesan cheese, grated to taste
400g fresh ravioli, filled with ricotta and cooked al dente
2 tomatoes, peeled and seeded, cut into cubes
1/4 cup olive oil
1/4 cup apple cider vinegar
1 clove garlic, minced
1/2 teaspoon paprika
1/2 cup fresh herb mix (thyme, basil, parsley)
Salt to taste
Parmesan cheese, grated to taste
Cook the ravioli according to the manufacturer's instructions
In a serving dish, combine the tomato, olive oil, apple cider vinegar, garlic, paprika, salt, and fresh herbs
Mix gently
Wrap the cooked ravioli in the sauce, mixing delicately
Sprinkle with Parmesan cheese and serve chilled.
