Calories
Protein
Carbs
Fats
INGREDIENTS
- 1 tbsp olive oil
- 2 shallots, finely diced
- 2 cloves garlic, finely chopped
- 3 (about 260g) very ripe tomatoes (preferably San Marzano), sliced
- handful (15g) fresh basil, destalked
- salt & freshly ground black pepper
- 250g fresh spinach & ricotta ravioli
- 1 tbsp vegetarian Italian hard cheese substitute for Parmesan, finely grated
METHOD
- Heat the olive oil in a deep-sided saucepan on medium heat. Add the garlic and sauté for a minute before adding the shallots and cooking for a further 2 minutes.
- Finely slice the basil stalks and add to the sauce. Add the tomato slices and season with salt and pepper. Cover and simmer for 20 minutes, stirring occasionally. Blend the sauce with a hand blender and pass through a sieve into a bowl. Return the sauce to the saucepan and re-heat.
- Roughly tear the basil leaves and stir into the sauce, retaining a few leaves for garnish
- Cook the ravioli in salted boiling water according to package instructions. When done add to the tomato sauce and gently mix.
- To serve scatter over the reserved basil leaves and sprinkle with parmesan.
Paul Wallace
Personal trainer of 15 plus years and creator of FT-Fit one of Glasgow’s largest fitness classes
For other ideas also try BBC good food