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Ravioli napoletana

Ingredients 10
  • 20
    olive oiil
  • 6
    cloves of garlic- finely chopped
  • 1
    red onion- chopped
  • 2
    chicken or vegetable stock cubes
  • 1
    glass of dry white wine (or vegetable stock)
  • 2
    tins of peeled tomatoes – crushed by hand
  • 1
    handful of fresh Basil leaves
  • 1/2
    dried chili flakes (optional)
  • 1/2
    cracked black pepper
  • 1/2
    fresh cream


Cover the base of a frying pan with th olive oil. Add the garlic and fry for 30 seconds then add the onion, stock cubes, chili flakes (optional) and pepper. Fry for 4 minutes or until the onion has browned. Add the dry white wine and reduce- cooking off all of the alcohol. Add the crushed tomatoes and basil.  Bring to the boil, reduce the heat and simmer for 20 minutes.

Bring a large pot of salted water to a rolling boil. Add the store-bought ravioli and cook for 4 minutes
Drain and return to the pot – add ½ cup of fresh cream and stir gently. Add 1/3 of the Napoletana Sauce to the pot and mix gently with the ravioli. Serve individual portions and top with some more sauce and a good sprinkling of grated parmesan cheese.

Reprinted with permission of Janice Tripepi.
To visit Janice Tripepi’s blog, click here.



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