Bake the red onion with the skin on at 160°C for 30 minutes. Place the cherry tomatoes in a plastic bowl, season with salt, add the extra virgin olive oil, the unpeeled garlic clove, and the basil. Cover with cling film and cook in the microwave at full power for 15 minutes.
Remove from the microwave, discard the basil and garlic, and blend with an immersion blender to obtain a sauce with the right consistency. Pass through a fine sieve to remove the skins. Cut the salami into fine julienne strips.
Cook the Raviolotti, then mix with the tomato sauce. Plate and garnish with the previously cut red onion wedges. Season with freshly grated Pecorino cheese using a microplane, and finally add the julienned salami and ice plant leaves. Serve.
Claudio Sadler, Master Show event, March 31, 2014, Milan Inkitchen.
