Ravioli in tomato and basil sauce Bell'Assai

Ravioli in tomato and basil sauce

30 minutes
  • (4 serves)
  • 600 gr (1 lb 4 oz) homemade ravioli filled with ricotta and mint
  • 300 gr (10 oz) fresh tomatoes
  • 1 medium-sized onion
  • 3 tablespoons extra-virgin olive oil
  • 4 large-leaf basil leaves
  • salt to taste


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)

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