A quick, delicate tomato sauce made with sweet cherry tomatoes, garlic, olive oil, and a little basil, kept fresh and light so the crab and crayfish filling stays the star.
ABy Annebala
Servings
4
400 g Cherry tomatoes
3 clove Garlic cloves
4 tbsp Extra virgin olive oil
60 ml Dry white wine
15 g Fresh basil leaves
0.25 tsp Chili flakes
0.5 tsp Fine sea salt
0.25 tsp Black pepper
0.5 piece Lemon
Calories
156 kcal
Protein
1g
Carbs
6g
Fat
14g
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Build the Sauce
1. Gently warm the olive oil in a wide, shallow saucepan over medium-low heat. Slice the garlic cloves thinly and add them to the oil. Cook slowly for 2–3 minutes until softened and just turning golden at the edges — do not let them brown or they will turn bitter.
3 clove Garlic cloves,
4 tbsp Extra virgin olive oil
2. Add the chili flakes and stir for 30 seconds to bloom them in the oil. Pour in the white wine and let it bubble and reduce for about 1 minute until the sharp alcohol smell dissipates.
60 ml Dry white wine,
0.2 tsp Chili flakes
3. Add the cherry tomatoes to the pan whole. Increase the heat to medium and cook, stirring occasionally, for 8–10 minutes. As they soften, gently press each tomato with the back of a spoon to release their juices. The sauce should be loose, glossy, and jammy in texture — not reduced to a paste.
400 g Cherry tomatoes
4. Season with sea salt and black pepper. Squeeze in the lemon juice and stir. Taste and adjust — the sauce should be bright, sweet, and just barely acidic. Remove from heat.
0.5 tsp Fine sea salt,
0.2 tsp Black pepper,
0.5 piece Lemon
Finish & Serve
5. Tear the fresh basil leaves and stir them through the sauce just before serving so they stay vibrant and fragrant. Spoon the warm sauce into shallow bowls, place the freshly cooked crab and crayfish ravioli on top, and finish with a small drizzle of extra virgin olive oil. Serve immediately.
4 tbsp Extra virgin olive oil,
15 g Fresh basil leaves
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