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1kg of butternut pumpkin & sage ravioli
800g of fresh basil sug
1 brown onion, diced
2-3 cloves of garlic, minced
2 tablespoons of extra virgin olive oil
1 ½ cups of mozzarella, shredded
½ cup of parmesan cheese, grated
½ cup of shredded fresh basil leaves
Preheat oven to 180°C. Heat oil in a saucepan over medium heat, and brown onion and garlic with salt and pepper till softened and golden brown. Stir in fresh basil sugo and simmer for approximately five minutes.
Meanwhile, cook ravioli in a pot of boiling salted water until they float to the top (they will continue to cook in the oven). Remove from the heat and drain the ravioli.
Add sauce to the pot and toss through with the ravioli. Transfer the pasta to a large baking dish (approx. 20cm x 30cm) spreading evenly. Sprinkle with mozzarella and parmesan, and bake for 20-25 minutes. Serve with shredded basil leaves.