800g Pasta Vera Spinach & Ricotta Ravioloni
2 tbsp olive oil
1 fresh red chilli, finely chopped
2 cloves of garlic, crushed
1 red onion, finely chopped
2 tins chopped tomatoes
2 tbsp tomato paste
1 tsp dried oregano
Salt and pepper
100g Pasta Vera Basil Pesto, to serve
Parmesan shavings, to serve
- Heat olive oil in a large frying pan over medium heat. Add in the chilli, garlic and red onion and cook for around three minutes until softened. Add the tinned tomatoes, tomato paste and oregano, cooking at a low simmer for around 20 minutes, until the sauce has thickened.
- Meanwhile, bring a pot of salted water to the boil. Reduce it to a simmer and add in the ravioloni. Cook for 4-5 minutes until al dente (still with a bit of bite). Drain the ravioloni, reserving a ¼ cup of cooking water.
- Once the sauce has thickened, gently mix in the ravioloni. If needed, add in a splash of the reserved cooking water to loosen. Season to taste with salt and pepper.
- Serve by drizzling over basil pesto and shavings of parmesan.
Arrabbiata Sauce would also taste great with any of Pasta Vera’s other filled pastas, or for a delicious meat option try it with meatballs.