Spinach and Ricotta Ravioli with Tomato Sauce

Spinach and Ricotta Ravioli with Tomato Sauce

Looking for a simple, quick yet delicious meal with all the authentic flavours, at a fraction of the time it usually would take? We have the perfect recipe for you to try! 


A tender pasta consisting of a luxurious creamy ricotta and spinach filling, with a basil tomato sauce to add a slightly acidic contrast. 


Along with the time-saving benefit, there are many great reasons to use Bertagni Spinach and Ricotta Ravioli. Being the oldest filled pasta producer in Italy, Bertagni pride themselves in using only exclusively selected ingredients without adding artificial flavourings or preservatives, ensuring exceptional integrity and taste. 


Authenticity, high quality and amazing taste - what more could one ask for…


P.S. If you prefer your ravioli without sauce, feel free to pair with a drizzle of sage-infused butter.




  • 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!