I came up with this recipe to have a home version of a favorite ravioli dish that I enjoy at an old Italin seaside inn that has been around for many years. The tomatoes and basil come from the garden just outside the screened door of the dining room. The wanton wrappers mimic the house made ravioli of fresh pasta and the tomatoes are cooked until they just begin to burst making them fresh and flavorful. —Alice KM
10 oz package thawed and drained chopped spinach
Combine drained spinach, ricotta, egg yolk, shredded Gouda, nutmeg, salt and pepper in a bowl. Lay out half the wonton wrappers on work surface. Place about 1 tablespoon of the ricotta and spinach filling in the center of a wonton wrapper. Brush the edge of the wrapper with water. Do the same to a second wrapper and place, watered side down, onto the wrapper with filling, to form ravioli. Cup your hands around the filled part of the ravioli to force out any air pockets. Press the edges to seal and use the tines of a fork along the edges of the ravioli. Repeat until all ravioli are done. Transfer the ravioli to baking sheets dusted with cornmeal to prevent sticking. Repeat with the remaining filling and wrappers. (This can be made up to 2 hours ahead if covered with a damp towel.)
Bring a pot of generously salted water to a boil.
Place garlic, oil and butter in a large, cold skillet and begin to warm together to infuse the garlic flavor in the oil. Bring up to medium high heat. Add the grape and yellow tomatoes.
At this point place ravioli in boiling water as they will cook and rise to the top quickly.
Continue to cook tomatoes until they begin to split and blister, about 3 minutes. Lower heat and add basil. As the ravioli rise to the surface of the water scoop out and place in skillet with the garlic, oil and tomato mixture. Toss all ravioli and ingredients and transfer to a serving platter. Grate Parmigiano Reggiano over top to taste.
Yields: 4 servings