Ravioli del Plin with butter, bacon and tomato confit

Ingredients

An original recipe by Paola Naggi, Chef of the Impero Restaurant in Sizzano.

For this recipe you will need:

- 500 gr of Ravioli del Plin
- 24 pachino tomatoes
- 100 gr of bacon in cubes
- extra-virgin olive oil
- salt
- sugar
- 50 gr of butter

 

On an oven paper coated baking tin, distribute the tomatoes washed and cut in half, salt them, sugar them and put some oil.
Put in the oven for 2 hours at 140°.
In a cooking pan, melt the butter, brown the bacon, unite the tomatoes. Cook the plin, drain them and pour them in the sauce, mix and serve.

Enjoy your meal!