- 625 g spinach and ricotta ravioli or your favourite ravioli
- 1 tbsp. olive oil
- 1 brown onion, finely chopped
- 3 garlic cloves, crushed
- 2 tbsp. tomato paste
- 2 x 400 g cans diced tomatoes
- 1 tsp. caster sugar
- ½ cup fresh basil leaves
- ¼ cup (60 ml) thickened cream
- 1 cup (125 g) Perfect Italiano™ Traditional Parmesan Grated
- Salt and pepper, to taste
- Small fresh basil leaves, to serve
| - Cook ravioli in large saucepan of boiling water, until just tender, following packet instructions.
- Meanwhile, heat oil in a large frying pan over medium heat. Add onion and garlic and cook, stirring, for 3 minutes or until onion softens. Add paste. Cook, stirring, for 1 minute or until fragrant.
- Add tomatoes. Bring to the boil. Reduce heat to medium and simmer, uncovered, stirring occasionally, for 6-7 minutes or until the sauce reduces and thickens slightly.
- Stir in sugar and basil. Transfer to a food processor. Process until smooth. Return to pan. Add cream and 3/4 cup (100 g) of the parmesan. Stir until heated through and combined. Season with salt and pepper. Add ravioli. Toss to coat.
- Serve ravioli topped with remaining parmesan and basil leaves.
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