Ravioli in tomato and basil sauce - Donnafugata
Sauté the minced onion in the olive oil, add the pureed fresh tomato and simmer for a few minutes; add the basil leaves and salt and cook for another 10
Ingredients
- 600 gr (1 lb 4 oz) homemade ravioli filled with ricotta and mint
- 300 gr (10 oz) fresh tomatoes
- 1 medium-sized onion
- 3 tablespoons extra-virgin olive oil
- 4 large-leaf basil leaves
- salt q.b.
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