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.

Directions:

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.