Spinach And Ricotta Ravioli - cooking recipe

Ingredients

2 tsp olive oil
1 None onion, finely chopped
2 cloves garlic, crushed
1 can (15 oz) crushed tomatoes
1/3 cup tomato paste
1 tsp sugar
2 tbsp chopped basil
None None FOR THE RAVIOLI
2 cups ricotta cheese
2 oz baby spinach leaves, shredded
1/4 cup chopped basil
1 None egg, lightly beaten
13 oz fresh lasagne sheets
None None Additional basil leaves, shaved Parmesan cheese and salad, to serve

Preparation

Heat oil in a large skillet on high heat. Saute onion and garlic 2-3 mins until tender. Add tomatoes, paste, 2/3 cup water and sugar. Bring to a boil. Reduce heat to low; simmer 15-20 mins, stirring occasionally, until thickened slightly. Add basil. Keep warm.
For the ravioli filling, combine ricotta, spinach, basil and egg in a large bowl, Season to taste.
Brush lasagne sheets with a little water. Cut each sheet into 6 squares. Spoon 2 tsp ricotta mixture in the center of half the squares. Top with remaining squares, brushed-side down. Press firmly to seal.
Bring a large pan of salted water to a boil. Cook ravioli in batches, stirring occasionally, 2-3 mins or until tender. Remove with a slotted spoon. Add to tomato sauce. Serve ravioli topped with additional basil and Parmesan cheese. Accompany with salad, if desired.