Spinach and Ricotta Ravioli with Tomato Sauce

• 1 bottle Di Napoli passata (720ml)
• 700g Bertagni spinach and ricotta ravioli
• 1 medium onion, chopped
• 3 cloves garlic, sliced
• 3 tablespoons Olitalia extra virgin olive oil
• Zanetti Parmigiano Reggiano cheese, grated
• A handful of basil leaves
• Cape Herb & Spice salt
• Cape Herb & Spice pepper

For the sauce

• Place a pan on low heat, add the Olitalia extra virgin olive oil and allow to heat
• Add the sliced garlic and onion, let fry until translucent
• Pour the Di Napoli passata into the pan, add the basil leaves, salt and pepper to taste, and stir well. Raise heat slightly and allow to simmer for 10-12 minutes
• Once sauce has thickened to desired consistency, remove from heat

Preparing the ravioli

• Bring a large pan of salted water to a boil. Carefully add in a few ravioli at a time. Once they have risen to the top, turn over and allow to cook for 1-2 minutes longer.
• Once ravioli is ready to be removed from pan, use a slotted spoon to lift and arrange on serving plates already layered with a spoon or two of the sauce, if desired
• Dress ravioli with more of the tomato sauce, sprinkle grated Zanetti Parmigiano Reggiano cheese over as desired, and garnish with basil leaves… and you are ready to serve!

Buon Appetito!