Ricotta ravioli with confit cherry tomatoes and marjoram from Listen To Your Vegetables: Italian-Inspired Recipes for Every Season (page 399) by Sarah Grueneberg and Kate Heddings

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute fresh oregano, mint, or basil for marjoram. See recipe for black olive suggestions. Can use the book's "Homemade lemon ricotta".

  • katiesue28 on February 19, 2025

    The homemade lemon ricotta is gorgeous, and I don’t think I ever will use store bought again! I also loved the egg pasta dough recipe. Silky and very workable. The only complaint I have is about the tomato confit. I think a nice pan sautéed sauce of the cherry tomatoes and olives would be better. When the cherry tomatoes bloated under the broiler, it made all the nice olive oil watery.

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