SPINACH & RICOTTA RAVIOLI with BASIL & TOMATO SAUCE (V)

Nutritional values 2 per serving:

calories 326, protein 12.4g, fat 14.8g (saturated 5.1g), carbs 32.7g (sugar 5.5g), sodium 898mg

INGREDIENTS

• 1 tbsp olive oil
• 2 shallots, finely diced
• 2 cloves garlic, finely chopped
• 3 (about 260g) very ripe tomatoes (preferably San Marzano), sliced
• handful (15g) fresh basil, destalked
• salt & freshly ground black pepper
• 250g fresh spinach & ricotta ravioli
• 1 tbsp vegetarian Italian hard cheese substitute for Parmesan, finely grated

METHOD

• Heat the olive oil in a deep-sided saucepan on medium heat. Add the garlic and sauté for a minute before adding the shallots and cooking for a further 2 minutes.
• Finely slice the basil stalks and add to the sauce. Add the tomato slices and season with salt and pepper. Cover and simmer for 20 minutes, stirring occasionally. Blend the sauce with a hand blender and pass through a sieve into a bowl. Return the sauce to the saucepan and re-heat.
• Roughly tear the basil leaves and stir into the sauce, retaining a few leaves for garnish
• Cook the ravioli in salted boiling water according to package instructions. When done add to the tomato sauce and gently mix together.
• To serve scatter over the reserved basil leaves and sprinkle with parmesan.

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[avatar user=”PaulWallace” /]About Paul Wallace Personal trainer of 15 plus years and creator of FT-Fit one of Glasgow’s largest fitness classes

For other ideas also try BBC good food