COOKING TIME: 30 minutes
COPPOLA Extra Virgin Olive Oil
1 small onion
1 clove of garlic
2 x 400g tins of COPPOLA Polpa (Chopped Tomatoes)
FONTANA FORMIELLO Balsamic Vinegar of Modena PGI
200g of fresh spinach
Sea salt, to season
Black pepper, to season
300g of Ravioli
50g of grated Parmesan cheese
Zest from 1 lemon
• Chop onion and garlic. Heat 1 tablespoon of extra virgin olive oil in a pot, add onion and garlic. Simmer for a minute. Add chopped tomatoes and 1 tablespoon of balsamic vinegar. Simmer for another 5min without the lid.
• Wash and clean the spinach. Chop it and add it to the sauce. Season with sea salt and black pepper.
• Cook ravioli of your choice as per packaging instructions.
• Put a bit of the tomato sauce on the plate, place ravioli on top and add the rest of the tomato sauce. Finish with grated lemon zest and Parmesan cheese.