INGREDIENTS for 4 people:
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
400 gr can San Marzano plum tomatoes, drained, juices reserved
5 or 6 fresh basil leaves, plus more for garnish
salt and freshly ground pepper
800 gr spinach-and-ricotta ravioli
parmesan cheese, grated
DIRECTIONS
Bring a large pot of water to a boil. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Crush the tomatoes into the pan with your hands and cook until slightly dry, about 5 minutes. Add the reserved tomato juice, basil, salt and pepper to taste. Increase the heat to high and cook until the sauce thickens, about 5 minutes. Stir in 3/4 cup water and reduce the heat to medium-low. Let simmer while you cook the ravioli (3 mn).
Add salt to the boiling water, then add the ravioli and cook as the label directs; drain. Divide the ravioli among shallow bowls, spoon the sauce on top and sprinkle with the cheese. Garnish with more basil.
