Spinach and Ricotta Ravioli with Creamy Tomato Neapolitan Sauce

Steps

1. Prepare vegetables Thinly slice onion and courgette and cut broccoli into small florets.
2. Make pasta sauce Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook onion for about 2 minutes, until starting to soften. Add courgette and broccoli to pan and cook a further 3 minutes, until starting to soften. Add tomato Neapolitan sauce and season. Bring to a simmer and cook for about 3 minutes, until thickened slightly.
3. Cook pasta Place ravioli in pot of boiling water (water should be on a rolling boil to avoid filling bursting), for 2–3 minutes, until just tender. Reserve ¼ cup pasta water then drain pasta.
4. Finish sauce Carefully add ravioli to sauce, stir through sour cream and ¼ cup reserved pasta water, until well combined. Remove from heat
5. Serve spinach and ricotta ravioli topped with pumpkin seeds, olives, feta and basil.