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Stuffed pasta Rustica


  • Cook the ravioli in boiling water until al dente. Drain well.
  • While the pasta is cooking, heat the oil in a large heavy-bottomed pan and gently saute the onion and garlic until tender, stirring now and again.
  • Add the dry vermouth. Stir well, bring to the boil and reduce by about one-third.
  • Then add the tomatoes, seasonings and olives. Mix well and gently cook until the tomatoes have collapsed.
  • Stir in the herbs and briefly cook.
  • Then add the pasta with the mozzarella. Gently toss until just melted.
  • Serve in individual bowls with crusty bread on the side.


  • 500 gm fresh ravioli, any variety
  • 1 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • 2/3rd cup dry vermouth
  • 2 punnets cherry tomatoes, halved or quartered
  • sea salt & freshly ground pepper
  • 12 pitted black olives, halved
  • 3 tbsp each chopped fresh basil & parsley
  • 100 gm smoked (or plain) mozzarella, cubed

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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