Side Dishes Recipes - Ravioli with Tomatoes Recipe

Ingredients

• 1 can chopped tomatoes with juice (800 g/1 3/4 lb)

• 1 onion

• 1 clove garlic

• 4 tablespoons olive oil

• 1 sprig rosemary

• salt

• freshly ground pepper

• 3 tablespoons pine nuts

• 800 g/1 3/4 lb fresh ravioli (with spinach filling)

Serves 4

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Method:

1. Drain the tomatoes in a colander and catch the juice in a bowl. Coarsely chop the tomatoes. Peel the onions and garlic; chop finely.

2. Heat the olive oil in a saucepan, add the onion and garlic and fry for about 3 minutes.

3. Next add the tomato pulp, tomato juice and rosemary. Simmer the vegetables for about 20 minutes without a lid. Season with salt and pepper.

4. Fry the pine nuts in an un-greased pan until golden brown. Cook the ravioli in plenty of salted water, following the instructions on the packet. Pour away the water and drain thoroughly.

5. Season the tomato sauce with salt and pepper; put the ravioli in a bowl and add the tomato sauce. Stir well. Sprinkle with pine nuts before serving.

Note: Ravioli, the small squares of pasta stuffed with meat, ham, cheese or spinach, can be bought ready-made. Tortellini are similar, shaped like small pasta rounds, containing similar fillings to those used in ravioli.