Beef Ravioli with Fresh Tomato & Basil Sauce

12 ripe tomatoes, cored and chopped
2 tblspns olive oil
1 onion, chopped
3 cloves of fresh garlic, chopped
¼ cup fresh basil, chopped
1 pack of Mancini Beef Ravioli
Extra olive oil and parmesan for serving

Add the oil to a pan over medium-low heat and gently sweat the onion and garlic until tender – doing this slowly will really bring out the sweetness of the onions. Add the tomatoes and half of the basil and let this simmer until reduced down to a nice sauce consistency. Stir through the rest of the basil and take the sauce off the heat. Cook the pasta in lots of lightly salted boiling water and before draining reserve ½ a cup of the pasta water. When thoroughly drained add the pasta into the sauce and stir through, adding a little pasta water if it needs loosening. Serve drizzled with olive oil and grated parmesan.

Serves: 4

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