ingredients

4 large tomatoes
1 pot of ricotta
1 bunch of grass (chives, basil)
1 sachet of Basil ravioli to pan
1 handful of pine nuts
Salt pepper
Olive oil (optional)

Steps

Provencal stuffed tomatoes

Cut a hat in the tomatoes and dig the heart.

Reserve the pulp.

Finely chop tomato pulp and herbs and mix with ricotta. Season and add the roasted pine nuts.

Garnish each tomato with the mixture, reserve in the fridge.

When ready to serve, fry the ravioli with basil until golden brown.

Spread them on the tomatoes

Put the hat back on and serve immediately.