Bwell Creamy Tomato & Basil Ravioli
(12 Jul 2018)

Bwell Creamy Tomato & Basil Ravioli Expresso

Creamy Tomato & Basil Ravioli
 
Recipe by Nicole Snelling 

250g Fresh Filled Spinach & Ricotta Ravioli

1 can Chopped and peeled tomato
1 Onion, diced
1 Cup Vegetable stock
2 Garlic cloves, minced
2 Tbsp B -well Canola Chili flavoured oil
2 Tbsp B-well Canola & Olive oil mayonnaise
1 tsp Oregano
½ tsp Sugar

Handful Basil, finely chopped

Salt and Pepper

2 Tbsp Pinenuts, toasted
Parmesan shavings

Bring a sauce pot to a medium-high heat, add B -well Canola Chili flavoured oil and the onion.
Sauté for 3-4 minutes, then add garlic and cook for another 1 minute until fragrant.
Add the tomato, vegetable stock,  B-well Canola & Olive oil mayonnaise, oregano, sugar and basil, mix well to combine.
Allow the sauce to cook for 10-15 minutes until slightly thickened.
Meanwhile bring a pot pf salted water to the boil, add the ravioli and cook for 2-3 minutes, add the cooked ravioli to the sauce and cook for a further 1-2 minutes.
Serve the ravioli warm and topped with some pinenuts and parmesan shavings.
 

Bring a sauce pot to a medium-high heat, add B -well Canola Chili flavoured oil and the onion.
Sauté for 3-4 minutes, then add garlic and cook for another 1 minute until fragrant.
Add the tomato, vegetable stock,  B-well Canola & Olive oil mayonnaise, oregano, sugar and basil, mix well to combine.
Allow the sauce to cook for 10-15 minutes until slightly thickened.
Meanwhile bring a pot pf salted water to the boil, add the ravioli and cook for 2-3 minutes, add the cooked ravioli to the sauce and cook for a further 1-2 minutes.
Serve the ravioli warm and topped with some pinenuts and parmesan shavings.

 

 

 

 

 

 

 

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