Spicy Tomato with Ricotta Ravioli and Rocket Pesto

Ingredients

• 1/3 cup (80 grams) ricotta cheese
• 2 tablespoons finely grated parmesan cheese
• 2 fresh lasagne sheets
• 1 egg, beaten lightly
• 1 tablespoon olive oil
• 1 large brown onion, coarsely chopped
• 1 clove garlic, crushed
• 1 fresh small red thai chilli, finely chopped
• 700 grams egg tomatoes, seeded, coarsely chopped
• 2 trimmed celery stalks, coarsely chopped
• 2 cups (500 millilitres) vegetable stock
• 410 grams can tomato puree
• Rocket pesto
• 20 grams baby rocket leaves
• 1/4 cup (35 grams) roasted unsalted pistachios
• 1/4 cup (20 grams) coarsely grated parmesan cheese
• 1 clove garlic, quartered
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon water