Serves: 2 | Total Time: 20 minutes
A simple, elegant ravioli dish with a smooth tomato sauce made from Marzanino tomatoes. Light, balanced, and full of flavour.
Ingredients
- 10 oz fresh ravioli
- 1 (14 oz) can La Fonte Marzanino Tomatoes
- 2 tablespoons extra virgin olive oil (EVOO)
- 1 garlic clove, lightly crushed
- A handful of fresh basil leaves
- Sea salt and freshly ground black pepper
- Parmesan, for serving
Method
- Heat the EVOO in a pan over medium heat. Add the garlic and cook gently until fragrant, then remove it.
- Add the La Fonte Marzanino Tomatoes, gently breaking them up with a spoon. Season with salt and pepper and let simmer for 8–10 minutes until slightly thickened.
- Stir in a few basil leaves at the end.
- Meanwhile, cook the ravioli according to package instructions. Drain gently.
- Add the ravioli to the sauce and toss carefully to coat.
- Finish with Parmesan and a drizzle of EVOO.
Serving Suggestions
Serve immediately with a few fresh basil leaves on top.
In Italian cooking, ravioli are often paired with simple sauces like this - smooth, balanced, and light - allowing both the pasta and the tomatoes to stand out without overpowering each other.
