John Myers
Ravioli in Tomatoes
The perfect ravioli in tomatoes recipe with a picture and simple step-by-step instructions.
- 400 g Ravioli from the freshness shelf
- 2 tablespoon Extra virgin olive oil
- 1 Chopped onion
- 1 size Clove of garlic
- 250 g Cherry tomatoes red
- Salt and pepper
- 200 g Sieved tomatos
- 3 fresh Oregano sprigs
- Preparation: quarter the cherry tomatoes and finely chop the peeled clove of garlic. Pluck the oregano leaves from the branches and then finely chop them. Set aside a few leaves for garnish.
- Preparation 2: Heat the oil in a small saucepan, fry the onion cubes and the garlic until translucent and add the tomatoes. Sweat briefly, stir in the tomatoes and season with pepper, salt and the chopped oregano, put a lid on and simmer gently for 7 to 10 minutes and then mix with a hand blender.
- In the meantime, cook the ravioli in lightly salted water until al dente and then pour them into a sieve to drain. Arrange the ravioli with the tomatoes on plates and serve garnished with a laid back oregano leaf.
- I had a sausage and a cucumber salad with it.
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