|1 tin||Rhodes quality tomato and onion mix|
|1 tbsp||balsamic vinegar|
|5 tbsp||fresh basil|
|salt and freshly ground black pepper — to season|
|1 cup||ricotta cheese|
|1 cup||gypsy ham — diced|
|2 tbsp||basil pesto|
|salt and freshly ground black pepper|
|2 tbsp||crème fraîche|
|2 tbsp||pine nuts — toasted|
|1 handful||fresh basil|
For the sauce, combine the tinned tomatoes, balsamic vinegar and xylitol in a saucepan over medium heat and simmer, 5 minutes. Add the basil leaves and blend until smooth. Season it to taste.
For the ravioli, preheat the oven to 200°C. Line a baking tray with baking paper. Combine the ricotta, ham and pesto. Season it to taste. Using a Chinese mandolin slice 12 x slices from the courgettes. Divide the ricotta into 6 portions and use your hands to form each portion into a ball. Assemble the ravioli by laying a strip of courgette on a clean surface. Lay a second strip on top to form a “plus” sign / cross. Place one portion of the filling in the center of the courgettes. Bring the ends of the courgettes together and fold it over the filling. Place the ravioli seam-side down on the lined tray and repeat with the rest. Spoon some of the tomato sauce over each ravioli and keep the rest of the sauce for serving. Bake for 10 minutes.
To serve, top the ravioli with dollops of crème fraiche and scatter the pine nuts and basil on top. Serve with more sauce on the side.
The raviolis can be assembled a day in advance. Cover with plastic and refrigerate until needed. Bake off just before serving.