Name: Ravioli napoletana
Yield: serving
Cuisine: Ingredients
Ingredients: 20 ml olive oil; 6 cloves garlic cloves, finely chopped; 1 red onion chopped; 2 stock cubes vegetable or chicken; 1 white wine; 2 tin tomatoes whole peeled, crushed; 1 fresh basil handful; 1/2 tsp dried chilli flakes; 1/2 tsp peppercorns black, cracked; 1/2 cup cream fresh

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Ingredients (10)

20 ml	olive oil
6 cloves	garlic — cloves, finely chopped
1	red onion — chopped
2	stock cubes — vegetable or chicken
1	white wine
2	tin tomatoes — whole peeled, crushed
1	fresh basil — handful
1/2 tsp	dried chilli flakes
1/2 tsp	peppercorns — black, cracked
1/2 cup	cream — fresh

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Method:

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.