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
 

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Tip of the day

 
Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

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