Tomato, Olives & Mozzarella Ravioli with Red Onion, Tomato & Caper Sauce

Method

1. Heat the olive oil in a pan and gently fry the red onion and garlic for 5 minutes, stirring often.
2. Add the tomatoes, tomato puree, capers, the pinch of sugar and chopped parsley. Season and add a splash of water. Allow to cook for a few minutes.
3. Cook the ravioli in a large saucepan with salted boiling water and simmer gently for 4 minutes. Avoid overcooking.
4. Drain the ravioli thoroughly and toss with the sauce.
5. Divide between 2 warmed serving plates and season with a little black pepper. Drizzle with extra olive oil, shaved or grated Parmesan cheese and garnish with flat leaf parsley.

Chef's tip

Not a fan of capers? Just omit them or replace them with black savoury olives.

Serving suggestion

Serve with a large green salad or with vegetable side dishes.

Wine selection

Cabernet Sauvignon, Friulano, Chardonnay, Vermentino or Dolcetto Monferrato.

Family tip

This dressing goes really well with Rana Indulgence Crumbly Ricotta, Shredded Baby Spinach & Mascarpone Large Ravioli as well!

Dish history

Tomatoes, garlic, onion, olives, olive oil, mozzarella, parmesan, capers .. this ravioli dish is a mix of pure Italian flavours! Quick and easy to prepare, it is the ideal recipe for busy days but also for everyday meals with friends and family. Feel free to tweak the dressing according to your own personal taste: improvisation and variation are among the hallmarks of real Italian cuisine!