Tomato, basil and mozzarella ravioli

In a gorgeous tomato and sweet pepper sauce.
 
Recipe from: 30 July 2012
Preparation time: 20 min
Cooking time: 30 min
 
 

Ingredients

 
  • 2
    can
    whole peeled tomatoes
  • 2
    cloves garlic -peeled and left whole
  • 1
    small red onion - finely sliced
  • 2
    sprigs of basil
  • 75
    ml
    extra virgin olive oil
  • 150
    g
    roasted sweet peppers
  • sea salt and black pepper to taste
  • 2
    packets of tomato ravioli
  • 1
    ball of buffalo mozzarella
  • 1
    large handful of freshly grated Grana Padano cheese
  • extra basil for garnish
Servings: Change Serving
 
 

Method

 
For the sauce combine tomatoes, garlic, onion, basil, sweet peppers and olive oil in a large shallow pan. Put over a medium heat and simmer for 1 ½ hours until rich in flavour. Season with salt and pepper if you wish. Blend till smooth in a food processor. Keep warm.

Bring a large pot of water to the boil and season with salt. Add the ravioli and cook per packet instructions, this is a fresh product and should cook to perfection in about 3 minutes.

If your pan of sauce is large enough you can cook the pasta in the sauce itself. To facilitate the attractive serving of this dish we will boil the pasta separately.

To plate, place 4 tablespoons of sauce in each of your pasta bowls, top with the ravioli and finish with a drizzle of olive oil, torn basil leaves and some ripped buffalo mozzarella for extra extravagance.

Serve with freshly grated Grana Padano cheese.

Printed with permission of Carl Penn of Peddlars on The Bend.


 

Read more on: boil  |  recipe  |  vegetarian  |  roast  |  pasta  |  dairy
 

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Add your comment
Comment 0 characters remaining
 

Tip of the day

 
Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.
 

Find a recipe

 
 
 

Inside Food24

 
 
 
 
 

Instagram: @Food24_sa

 
 
/Wine
 

Restaurants

 
The best coffee spots in Durban

The Taste Detectives round up the best places to get your coffee fix in Durban.

 

Find a restaurant

 
 

Jobs - Find your dream job

Property - Find a new home

Travel - Look, Book, Go!

Kalahari.com - shop online today

Mellerware blender & grill pack for only R599

Save R650 on the Mellerware Eclipse blender and Panini grill pack. While stocks last. Shop now!

Valentine’s Day gifts – 14 Feb!

Gifts to spoil him and her. While stocks last. Shop now!

Save up to 30 on Appliances

Reduced prices, limited stock. While stocks last. Shop now!

Back to school must haves!

Up to 40% off back to school vitamins and supplements. Shop Now!

New year. New You.

Get 20% off! Your way to a healthy life style. Shop Now!
 
 
There are new stories on the homepage. Click here to see them.