Quadretti alla sorrentina

The above are all the ingredients in this pasta dish. The tomatoes are already marinating in oil, garlic and salt, with scissored off slivers of basil. The mozzarella has been dried off a bit and then cut into cubes of about one centimeter of a fat 1/4 inch. All you have to do is boil the quadretti in salted water for 3 minutes, drain the water off, then add first the mozzarella, stirring it in to make it thread and then the tomato mixture. I reckon about ten minutes for the whole meal, other than the time you allow the tomatoes to be on their own with their friends.

These are fresh from the supermarket. I don’t know anyone who makes such tiny ravioli, and I think I am not likely to ever meet such a cook. It’s hard to use the tiny amount to fill a normal stuffed pasta. These must hold 3 atoms worth. Cute, though. I think I’d like them best in broth.