Enjoy the natural quality of our new Crushed Tomatoes with Basil. No salt added and only two ingredients: tomatoes and basil. They are perfect as a base ingredient or sauce starter to prepare pasta sauces, or as your secret addition to enrich other recipes with the refined, yet bold flavor of Italian tomatoes. The resealable box makes our new 13.8 line even easier to open and store. Store up to 5 days in the fridge after opening.
|Crushed Tomatoes with Basil 13.8oz||13.8 oz|
|00 flour||7 oz|
|Basil leaves||To serve|
|Garlic gloves, finely chopped||2|
|Lemon zest||1 lemon|
|Nutmeg, grated||1/2 nutmeg|
|Olive oil||3 tbsp|
|Parmesan, grated||1.4 oz|
|Parmesan, grated||To serve|
|Salt and pepper||To taste|
In celebration of Ferragosto, the Italian summer holiday celebrating family, food, and fun, Mateo Zielonka created homemade Ricotta & Lemon Ravioli in a fresh Basil Tomato sauce with Pomì tomatoes.
1. Start by making your pasta dough
2. Mix together all the ingredients for the filling and season to taste.
3. Roll out your pasta dough and shape 10-12 large ravioli.
4. Heat the olive oil in a large saucepan, add the garlic and fry for 30 seconds, then add a carton of Pomi crushed tomatoes with basil and cook for 15 minutes on a low heat. Next, add a teaspoon of butter and melt into the sauce. Season to taste and leave on a very low heat while you cook the pasta.
5. Bring a large pan of water to the boil and then add salt – pasta cooking water should be salty like the sea.
6. Carefully drop the ravioli into the water and cook for 2-3 minutes.
7. Using a slotted spoon, transfer the cooked ravioli into the sauce. If the sauce is too thick, add a tablespoon of the pasta cooking water to loosen it, adding more water to achieve a nice consistency.
8. Divide the pasta between two warmed plates, garnish with extra fresh basil leaves and finish with a generous grating of Parmesan.