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Ricotta Ravioli with Tomato and Basil


This simple and delicious family favourite is a perfect way to use homemade ravioli with its creamy ricotta filling

Recipe courtesy of Pasta Casalinga


  • 2–3 Tbsp (30–45 ml) extra-virgin olive oil
  • 1 clove garlic, finely chopped
  • 1 lb (448 g) cherry tomatoes, cut into wedges
  • 2/3 cup (160 ml) bottled, strained tomatoes
  • salt, to taste
  • 10 fresh basil leaves
  • 1 1/2 lb (650 g) fresh, homemade ricotta ravioli


  1. Heat oil in skillet, add garlic and cook for 1–2 minutes.
  2. Add tomatoes, season with salt, if necessary. Cook for 10 minutes.
  3. Add basil, stir, turn off heat.
  4. Cook ravioli in large pan of salted, boiling water for about 12–15 minutes, then drain well and tip into serving dish. Pour sauce over them and serve. Serves 4.

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