Tomato Sauce

Ravioli al Pomodoro


  • 300 g ravioli
  • 50 g butter or 3 tablespoons extra virgin olive oil
  • 180 ml light tomato sauce
  • grated Pecorino Romano, to serve (optional)


Cook the ravioli, leaving the pasta al dente – just a couple of minutes in the water. Drain and toss with the butter or oil. The tomato sauce, warmed, can be served underneath the ravioli, tossed with them, or spooned over on the plate. A little pecorino makes a fine addition, as is so often the case – although Parmesan finds its way to many a table.