Spinach and Feta Ravioli with Blistered Tomato and Basil Sauce
If you've never grilled your pasta sauce before, you're missing out on loads of layered flavour. A little bit blistered and beautifully soft, this capsicium, cherry tomato and basil sauce gets a...
Ingredients
- 1 capsicum, core and seeds removed and discarded, thinly sliced
- 2 eschalots, peeled and thinly sliced
- 2 garlic cloves, peeled and crushed
- 400g tomatoes, halved
- 200g tomato paste
- 30ml oil
- 20ml red wine vinegar
- Salt and pepper, to taste
- 500g ravioli
- 125ml pasta cooking water
- 400g tomatoes, halved (for serving)
- Basil leaves, half reserved
- 300g rocket
- 100g parmesan, grated (half for serving)
- Oil and red wine vinegar, to taste
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