2 tbsp olive oil, plus extra for drizzling
1 small red onion, finely chopped
1 garlic clove, crushed
2 large tomatoes, deseeded and finely chopped
1 tbsp tomato puree
1 tbsp small capers, rinsed and drained
Pinch of sugar
1 tbsp chopped flat leaf parsley
Salt and freshly ground black pepper
Parmesan cheese, shaved or grated, to serve
Flat leaf parsley, to garnish
Heat the olive oil in a frying pan and gently fry the red onion and garlic for 5 mins, stirring often.
Add the tomatoes, tomato puree, capers, the pinch of sugar and chopped parsley. Season and add a splash of water. Continue to cook gently while cooking the Giovanni Rana Italian Indulgence Crumbly Ricotta, Shredded Baby Spinach & Mascarpone Ravioli".
Place the ravioli in a large saucepan of lightly salted boiling water and simmer gently for 4 mins. Avoid overcooking.
Drain the ravioli thoroughly and toss with the sauce. Share between 2 warmed serving plates and season with a little black pepper. Serve drizzled with extra olive oil, with shaved or grated Parmesan cheese, garnished with flat leaf parsley.
Cook’s tip: You could omit the capers if you like.