Spinach And Ricotta Ravioli With Pancetta Tomato Sauce - cooking recipe

Ingredients

1 tbsp olive oil
7 oz pancetta, finely chopped
1 None onion, chopped
1 clove garlic, crushed
1 jar (24 oz) tomato and basil pasta sauce
1 pkg (22 oz) spinach and ricotta filled ravioli
1/4 cup Shredded Parmesan cheese, to serve

Preparation

Heat oil in a large saucepan on medium heat. Saute pancetta, onion and garlic for 4-5 mins, until onion is tender.
Stir in pasta sauce and cook, stirring for 15-20 mins, until sauce reduces and thickens slightly. Season to taste.
Meanwhile, cook pasta in a large saucepan of boiling salted water according to package directions. Drain well.
Spoon sauce over pasta. Serve with Parmesan cheese.