Parmesan & Ricotta Ravioli in Fresh Tomato and Rocket Sauce

Ingredients:
400 grams Parmesan & Ricotta Ravioli
2 tablespoon olive oil
10 chopped basil leaves
2 ripe tomatoes cut into small cubes
1 chopped purple onion
1 ½ cups coarsely chopped rocket leaves
100 grams mozzarella cut into cubes
50 grams grated parmesan

How to cook the pasta to perfection?
Combine all the ingredients together, leaving out the ravioli.
Place in the fridge for two hours.
Cook the ravioli.
Pour the chilled sauce over the ravioli.
Garnish with parmesan.



Print recipe