Ingredients
500g fresh raviolotti (cheese or spinach & ricotta)
400g (1 can) organic whole peeled tomatoes
2 tbsp extra virgin olive oil
2 cloves of garlic, minced
1 small shallot, finely diced
½ tsp chilli flakes (optional)
1 tsp dried oregano
salt & black pepper
fresh parsley, torn
½ cup freshly grated Grana Padano cheese
Directions
Step 1
Heat the olive oil. Sauté the shallot for 2–3 minutes until soft. Add the garlic (and chilli flakes) and sauté for 30 seconds.
Step 2
Add the tomatoes, crushing them as you go with a wooden spoon. Season with oregano, salt, and pepper. Simmer for 12–15 minutes until rich and slightly thickened.
Step 3
Boil the raviolotti in salted water (3–4 minutes). Reserve a splash of pasta water, then drain.
Step 4
Add the raviolotti to the sauce. Toss gently, adding a little pasta water if needed to loosen. Place the lid on the pan and leave to cook further for 5-8 minutes.
Step 5
Fold in basil. Plate and generously sprinkle grated Grana Padano and freshly torn parsley.
