Sauté the minced onion in the olive oil, add the pureed fresh tomato and simmer for a few minutes; add the basil leaves and salt and cook for another 10 minutes. Parboil the ravioli for a few minutes in salted water, drain and season with the tomato sauce
Recipe from La cucina di Pantelleria- Tradizione e innovazione (Grazia Cucci- Gianni Busetta)
Wine pairings
A simple dish, where the intense perfume of the basil pairs perfectly with the fruity and flowery scents of Lumera and Bell'Assai, the Donnafugata rosé and Frappato.
Recipe from La cucina di Pantelleria- Tradizione e innovazione (Grazia Cucci- Gianni Busetta)
Wine pairings
A simple dish, where the intense perfume of the basil pairs perfectly with the fruity and flowery scents of Lumera and Bell'Assai, the Donnafugata rosé and Frappato.
