Beef Ravioli with Tomato Basil Sauce
Recipe by Helen Tzouganatos
Ingredients:
2 tbsp extra virgin olive oil
1 small brown onion, finely chopped
Handful of fresh basil, leaves separated and stalks finely chopped
1 garlic clove, finely chopped
2 x 400g can chopped tomato
Sea salt flakes and cracked pepper
280g pack gluten-free beef ravioli
Parmigiano reggiano, finely grated, to serve
Method:
Please a frypan over medium heat. Add oil, onion and basil stalks with a good pinch of salt and sauté for 5 minutes to soften. Add garlic and cook for another 30 seconds. Add tomato, stir to combine and simmer uncovered for 10 minutes to thicken the sauce. Taste sauce and adjust seasoning as required.
When the sauce is halfway simmered, cook ravioli in a pot of boiling water for 5 minutes. Using a slotted spoon transfer the ravioli directly into the pasta sauce. Add the basil leaves and stir to combine. Divide pasta between two bowls and sprinkle with cheese to serve.
