Sweet Potato Ravioli with Grilled Peaches
Ingredients
- 1 box Ripi Sweet Potato Ravioli
- 1 pint cherry tomatoes
- 1 clove garlic
- 2 tbsp olive oil
- 1 tsp salt
- 1 peach, sliced and grilled
- 1 peach, chopped
- 3/4 cup dry white wine
- 1 tsp chopped Calabrian chilies
- Burrata and basil leaves, for garnish
Instructions
- Combine the cherry tomatoes, chopped peach, garlic, olive oil, and salt in a large skillet. Cook over medium-low heat, stirring occasionally, until the tomatoes begin to burst. Smash the tomatoes with the back of a spoon.
- Add the wine, reduce the heat, and simmer until reduced, about 10 minutes. Add the Calabrian chilies and cool slightly before blending until smooth.
- Cook the ravioli according to the package directions and toss in the sauce. Top with grilled peaches, burrata, basil leaves, flaky salt, and olive oil.
