20-minute Ravioli with Simple Sauce

Ingredients

Scaled for your household (4 portions) · original serves 4

• Ricotta spinach ravioli625 g
• Olive oil1 AU tbsp
• Brown onion1
  finely chopped
• Garlic cloves3
  crushed
• Tomato puree (paste)2 AU tbsp
• Tinned diced tomatoes800 g
• Caster sugar1 tsp
• Basil½ cup + to taste
  Original recipe breakdown · used in multiple steps

  • ½ cup fresh basil leaves
  • Small fresh basil leaves, to serve — to serve
• Cooking cream60 ml
• Parmesan125 g
• Saltto taste
• Black pepperto taste

Method

1. 1

   Cook spinach-and-ricotta ravioli following the packet. Meanwhile, soften onion and garlic in olive oil for 3 minutes. Stir in tomato paste for 1 minute.

2. 2

   Add canned tomatoes, bring to a boil, then simmer uncovered for 6–7 minutes until slightly reduced. Add sugar and basil and blend in a food processor until smooth.

3. 3

   Return sauce to the pan and stir in cream and 100 g parmesan until hot. Season, drain ravioli and toss gently with the sauce. Finish with the remaining parmesan and small basil leaves.