Spinach and Ricotta Ravioli with Tomato and Basil Sauce

Spinach and Ricotta Ravioli with Tomato and Basil Sauce

Ready in 25 minutes • Serves 4-5

Spinach and Ricotta ravioli with a tomato and basil sauce, a tomato and cucumber salad, served with grated cheese and torn basil leaves

Ingredients

SPINACH AND RICOTTA RAVIOLI WITH TOMATO AND BASIL SAUCE

  • 1 tablespoon olive oil
  • 1 brown onion, finely diced
  • 1 clove garlic, finely chopped
  • 1 courgette, grated
  • 1 carrot, grated
  • 1 jar tomato passata
  • 1 teaspoon sugar
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons roughly torn basil leaves
  • 500 g spinach and ricotta ravioli
  • 1 tablespoon olive oil

SALAD

  • 2 tomatoes, sliced
  • 1/2 telegraph cucumber, sliced

TO SERVE

  • 1/4 cup finely grated edam cheese
  • 1 tablespoon roughly torn basil leaves

Steps

  1. a large pot of salted water to the boil.
  2. Heat olive oil in a large fry-pan on medium heat. Cook onion for 3–4 minutes until soft. Add garlic and cook for 1 minute until fragrant. Add courgette and carrot and cook for 3 minutes until soft. Add passata, sugar, balsamic vinegar, basil and season with salt and pepper. Simmer for 7–8 minutes until sauce has thickened.
  3. Cook ravioli in pot of boiling water, until al dente (just tender), 2–3 minutes. Be careful not to boil too rapidly as filling may burst. Drain and toss with second measure of olive oil to prevent sticking. Add to pan with sauce and toss to combine.
  4. In a medium bowl, toss tomato and cucumber with a drizzle of olive oil and balsamic vinegar and season with salt and pepper.
  5. spoon ravioli and sauce into bowls and garnish with cheese and basil. Serve salad on the side.

Nutritional Information

Energy 1970 kj
471 kcal
Protein 16.6g
Carbohydrate 73.4g
Fat 11.8g