top of page

Parmigiano Crema with Toasted Garlic Cloves and Candied Grape Tomatoes



12 oz package of Valicenti Braised Chestnut Ravioli

Candied Grape Tomatoes
1 c grape tomatoes, halved
2 tsp thyme
1 tbsp sugar
Salt, as needed

Toasted Garlic Cloves
1/2 c garlic cloves
Olive oil, as needed

Parmigiano Crema
1-2 tbsp butter
2 garlic cloves, minced
1 tsp fresh sage, minced
2-3 tbsp marsala wine
1 c light cream
1/2 c grated parmigiano reggiano


Start with the candied grape tomatoes. On a greased, foil-lined baking sheet, lay out the halved tomatoes skin-side down. Sprinkle with the sugar and just a pinch of salt, then top with a sprinkling to thyme. Place in the oven at 200F for 1 1/2 - 2 hours, checking on them every half hour or so. Once done, remove from the oven and let cool.

Then, toast the garlic cloves in a similar process at 275F, but make sure the cloves are coated in a generous amount of olive oil prior to going in the oven. Toss and stir frequently until golden-brown in color, then let cool.

Next comes the Crema. Start by lightly sautéing minced garlic with fresh sage in butter over medium-low heat. Once aromatic, add in marsala and let it cook off (approximately 5 minutes or so). Then, add in cream and let it come to a simmer before removing from heat and stirring in parmigiano.

Cook ravioli as the package instructs, then toss in Crema. Plate with candied tomatoes, toasted garlic cloves, and some fresh, chopped sage on top.

Serves two.


Parmigiano Crema with Toasted Garlic Cloves and Candied Grape Tomatoes

detail wihite.png
detail wihite.png
bottom of page