800 g Raviolacci alla carbonara Fontaneto
200 g datterini tomatoes
80 g red onion
40 g pecorino cheese
20 g milk
20 g bread crumbs
20 g salt
20 g egg
a pinch of sugar
Fry the onion in the oil and add tomatoes, soften and add salt and sugar, blend the cooked tomatoes (hold a few tomatoes for decoration) and the remaining part of raw tomatoes.
Melt pecorino cheese with milk, leave to cool, than add the previously beaten egg and create small balls.
Bread and fry them.
Cook the raviolacci in plenty of salted water for 5-6 minutes, drain and add the cherry tomato sauce and the pecorino balls.
Serve as desired and enjoy hot.