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Crumbly Ricotta, shredded baby spinach & Mascarpone Ravioli with Red Onion, Tomato and Caper Sauce

Serves 2
  • 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

  1. Heat the olive oil in a frying pan and gently fry the red onion and garlic for 5 mins, stirring often.

  2. 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".

  3. Place the ravioli in a large saucepan of lightly salted boiling water and simmer gently for 4 mins. Avoid overcooking.

  4. 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.

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