Special Diet

  • 15 g (½ oz) unsalted butter
  • 1 tablespoon olive oil
  • ½ onion, finely chopped
  • ½ celery stick, finely chopped
  • 350 ml (12 fl oz) passata (sieved tomatoes)
  • large pinch of caster sugar
  • 250 g (8 oz) fresh spinach and ricotta ravioli
  • 100 ml (3½ fl oz) double cream
  • large pinch of freshly grated nutmeg
  • salt and black pepper
  • fresh Parmesan cheese shavings, to serve
  • basil leaves, to garnish

Melt the butter with the oil in a heavy-based saucepan over a low heat. Add the onion and celery and cook, stirring occasionally, for 10 minutes until softened but not coloured. Stir in the passata and sugar and bring to the boil. Reduce the heat and gently simmer, uncovered, for 10 minutes until thickened. Season with salt and pepper.

Cook the ravioli in a large saucepan of salted boiling water according to the packet instructions until al dente. Meanwhile, add the cream to the sauce and bring to the boil. Stir in the nutmeg and remove from the heat.

Drain the pasta thoroughly and transfer to a serving dish. Spoon over the sauce and serve immediately with a scattering of Parmesan shavings and garnished with basil leaves.

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