Janneke Philippi

Ravioli with Tomato-Mascarpone Sauce and basil

banner
Preparation info
  • Serves

    4

    • Difficulty

      Easy

    • Ready in

      20 min

Appears in
Vibrant Vegetables: 100+ Delicious Recipes Using 20+ Common Veggies
Vibrant Vegetables

By Janneke Philippi

Published 2024

  • About

This is one of my simplest yet tastiest pasta sauces. You can use any kind of tomato—vine, cherry, beefsteak—as long as they’re ripe and juicy. You can swap the ravioli for rigatoni or a ribbon pasta if you prefer. If you like a bit of heat, drizzle on a bit of chili oil to finish it.

Ingredients

  • 1 ⅓ pound (600 grams) ripe tomatoes
  • 3 tablespoons olive oil

Method

CUT the tomatoes into pieces. Heat the olive oil in a frying pan. Fry the tomatoes for 5 minutes over high heat until their delicious juices are released.

GRATE or press the garlic into the tomatoes and fry 1 minute more. Meanwhile, cook the ravioli in plenty of boiling salted water for 3–4 minutes until done. Finely chop the basil leaves.

TURN down the heat