Ravioli with Fresh Sage Tomato Sauce

Prep: 10 min, Cook: 15 min.


For 4 servings:

  • 170 g fresh spinach ravioli
  • 1-1/4 tbsp (17 g) olive oil
  • 26 g onion, finely chopped
  • 1 clove garlic, crushed
  • 610 ml (620 g) plum tomato, peeled and coarsely chopped
  • 2 tsp fresh sage, chopped

Cook ravioli in a large pan of boiling water 6-7 minutes, or until just cooked through. Drain and keep warm. Heat half the oil in a heavy nonstick skillet over medium high heat. Sauté onion and garlic 3-4 minutes, or until golden. Add tomatoes with their juice and salt and pepper to taste. Heat to boiling over high heat. Reduce heat to low, cover pan and simmer 15 minutes, stirring and mashing tomatoes with a spoon occasionally. Stir in remaining oil and sage. Serve sauce over ravioli.

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