Puff Pastry Ravioli with Stracchino and Spicy Tomato Cream

Method

1. Cut the tomatoes in half.
2. In a pan, heat extra virgin olive oil and add chili, red onion, salt, fresh basil, and the tomatoes. Sauté.
3. Add granulated sugar and soy sauce, and cook until the sauce caramelizes. Set aside.
4. In a bowl, combine stracchino, marjoram, extra virgin olive oil, and pecorino cheese. Mix well to form the filling.
5. Transfer the filling into a piping bag.
6. Place discs of puff pastry, fill each with the stracchino mixture, and seal the edges with a fork.
7. Brush the ravioli with beaten egg and sprinkle with white sesame seeds.
8. Bake in a static oven at 180°C (350°F) for 20 minutes.
9. Serve the ravioli with the spicy tomato sauce and optionally with a cold unfiltered beer.