Dumplings (ravioli or capeletti) with balsamic vinegar, parmesan and pine nuts

Ingredients for 4 servings:

• 350 g dough – pockets (e.g. Capeletti with basil and ricotta from
• 3 tbsp Parmesan shavings
• 4 tsp balsamic vinegar, old and really good
• 2 tbsp pine nuts
• 1 tomato(s) (plum tomato)
• 200 g butter
• 5 basil leaves

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

First, clarify the butter: Heat the butter in a small saucepan and allow it to melt completely. Then skim off the foam from the surface and pour the melted butter into another container, taking care not to let the white sediment run down. Quarter the tomato, remove the seeds, and cut the flesh into small cubes. Fry the pine nuts without fat until lightly browned. Finely chop the basil leaves. Briefly cook the pasta parcels (ravioli, capeletti, or whatever) in plenty of water according to the package instructions. At the same time, heat the clarified butter in a pan. Drain the pasta parcels and fry in the pan for about 2 minutes on each side, turning them carefully so they don’t fall apart. Finally, fry the pine nuts and diced tomatoes for about 1 minute. Arrange the pasta parcels, pine nuts, and diced tomatoes in deep plates, garnish with some basil and Parmesan shavings, and drizzle with a teaspoon of balsamic vinegar per plate. It’s important that you use really aged, almost oily balsamic vinegar. A bottle can cost €15-20, but it’s definitely worth it. I’ve already tried regular balsamic vinegar from the supermarket and wasn’t really impressed. If this dish is intended as an appetizer, about five small to medium-sized dumplings per person are sufficient.