Ravioli with tomato sauce (ravioles con tuco)

Ingredients for 4 portions

• 1 kgRicotta and spinach ravioli
• 2 tbspRapeseed oil
• 1Yellow onion
• 1Bell pepper, red
• 2 clovesGarlic
• 800 gCrushed tomatoes
• 2Bay leaves
• 1 tspOregano
• to tasteSalt
• to tasteBlack pepper
• 200 mlDouble cream (optional)
• 60 gGrated cheese

Method

1. Chop the onion, pepper and garlic and soften them in the oil over a medium heat for about 8 minutes.
2. Add the crushed tomatoes, bay leaves, oregano, salt and pepper. Simmer uncovered over a low heat for 30 minutes, stirring now and then. Meanwhile, bring a large pan of salted water to the boil.
3. For salsa mixta, stir the cream into the sauce and heat for 2 minutes without letting it boil.
4. Cook the ravioli in the boiling water for 4–5 minutes, until tender. Drain gently so they don't break.
5. Serve the ravioli with the hot sauce and grated cheese.

More recipes

• Pasta with tuco (Argentine tomato sauce)50 min
• Torta pascualina – chard and egg pie1 h 30
• Tortilla de papas – potato omelette50 min · ≈ $ 1.400/port.
• Vegetable soup (sopa de verduras)1 h