SERVES: 2
COOKING TIME: 30 minutes
Ingredients
Tomato sauce:
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
Ravioli:
300g of Ravioli
50g of grated Parmesan cheese
Zest from 1 lemon
Method
• 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.
