Fried ravioli with cherry tomatoes in red wine sauce

Ingredients for 10 servings:

• 10 ravioli (ricotta), homemade or refrigerated
• Oil for frying
• 5 cherry tomatoes
• 5 tbsp red wine
• 1 tbsp Balsamic vinegar of Modena (good quality)
• 1 tbsp honey
• some salt
• 1 sprig(s) rosemary, small
• 1 sprig(s) thyme, small
• some pepper
• 10 basil leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Ravioli as finger food

To make the stock, bring the red wine to a boil with the balsamic vinegar, honey, salt, and herbs, then simmer over low heat for about 20 minutes until thickened. Season with pepper to taste. Halve the tomatoes, add them to the stock, and remove from the heat. Let the tomatoes stand for a few minutes, turning once. Remove the tomatoes from the stock and drain on kitchen paper. Heat the oil and briefly fry the ravioli. Be careful! This goes really quickly, and the ravioli will continue to brown outside of the oil! Drain the ravioli well on kitchen paper. To serve, place one ravioli on a finger food spoon with a tomato half and garnish with a basil leaf.