Spinach and ricotta ravioli with tomato sauce
500 g, cut into 2cm pieces
1 clove(s), thinly sliced
1 stick(s), thinly sliced
1 small, thinly sliced
Canned diced tomatoes
Fresh cooked spinach and ricotta tortellini or ravioli
1 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Place pumpkin on a baking tray. Lightly spray with oil and bake for 30 minutes or until tender and light golden.
- Meanwhile, heat oil in a large saucepan over medium-high heat. Add onion, garlic, celery and carrot and cook, stirring, for 5 minutes or until softened. Add tomatoes and 1 cup (250ml) water and bring to the boil. Reduce heat and simmer, covered, for 30 minutes. Set aside to cool slightly. Using a food processor or stick blender, process tomato mixture until smooth. Add vinegar and season with salt and freshly ground black pepper. Return sauce to low heat and stir until hot.
- Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
- Divide pasta and pumpkin among serving plates. Serve topped with sauce and basil.