Name: Spicy ravioli arrabbiata
Cook time: 28 min
Total time: 28 min
Yield: 4
Ingredients: 500 g packet frozen spinach & ricotta ravioli; ¼ cup toasted pine nuts; Shaved Parmesan, to garnish; fresh basil, to garnish; Arrabbiata Sauce; 1 tbsp olive oil; 1 onion, finely chopped; 2 cloves garlic, crushed; 2 tsp dried basil leaves; 1 tsp dried chilli flakes; ⅓ cup tomato paste; 800 g can diced tomatoes; ½ cup water; 2 tsp caster sugar; Salt and pepper, to taste

With dried chilli flakes in its sauce, this vegetarian ravioli has an extra kick!

Ingredients

500 g packet frozen spinach & ricotta ravioli

¼ cup toasted pine nuts

Shaved Parmesan, to garnish

fresh basil, to garnish

Arrabbiata Sauce

1 tbsp olive oil

1 onion, finely chopped

2 cloves garlic, crushed

2 tsp dried basil leaves

1 tsp dried chilli flakes

⅓ cup tomato paste

800 g can diced tomatoes

½ cup water

2 tsp caster sugar

Salt and pepper, to taste

Method

1.To make sauce, heat oil in a large saucepan over a medium heat. Add onion and garlic. Cook, stirring occasionally, until soft. Add basil and chilli. Cook, stirring, for 1 minute, until fragrant. Add paste. Cook, stirring, for 2 minutes.

2.Add tomatoes, water and sugar. Season with salt and pepper. Bring to boil. Simmer, covered, for 10 minutes. Uncover. Simmer for a further 10 minutes, or until thickened.

3.Meanwhile, cook pasta according to packet directions. Drain. Add to sauce. Stir to combine. Stir in nuts.

4.Garnish with shaved parmesan and basil.

New Idea team