Ravioli in tomato and basil sauce

Time

30 Minutes

Difficulty

easy

Ingredients (4 people)

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 q.b.

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.

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