Ravioli with tomato sauce
45ml (3tbsp) extra virgin olive oil
1 large onion, chopped
2 garlic cloves, crushed
3 x 400g cans of chopped tomatoes
1/4tsp dried chilli flakes (optional)
10ml (2tsp) balsamic vinegar
10ml (2tsp) sugar
Large handful of basil leaves, torn into small pieces
Salt and freshly ground black pepper
100g pack fresh ravioli
1. Heat the oil in a saucepan and gently cook the onion and garlic until softened. Stir in the tomatoes, chilli flakes (if using), balsamic vinegar and sugar. Bring to a simmer and cook slowly for 45 mins. Stir in the basil and season with salt and pepper. Leave chunky or blend for a smooth sauce.
2. Cook the pasta according to packet instructions and serve with the sauce.
Variations…
Add 250g (9oz) tub of mascarpone or crème fraîche to make a creamier sauce.
Add a few rashers of chopped bacon and fry with the onion and garlic for a richer sauce.
Make more substantial by adding chunks of cooked chicken or sausage and simmer until heated through before serving.
For non-meat eaters make the sauce more filling by adding chopped black olives, marinated artichokes, mushrooms or aubergine chunks.
