Total time: 25 minutes
1 pack Ottimo Four Cheese Ravioli
2 tbsp. olive oil
1 tbsp. butter
1 onion, finely diced
1 carrot, finely chopped
2 sticks celery, finely chopped
1 garlic clove, crushed
1 tbsp. tomato puree
1 red pepper, deseeded and finely chopped
1 courgette, finely chopped
200ml veggie stock
Parmesan, to serve
Basil, to serve
1. Melt the oil and butter in a large saucepan and when foaming, add the onion, carrot and celery along with a pinch of salt. Cook for 5 minutes until softened then add in the garlic and cook for a minute until fragrant. Add the tomato puree and stir in then add in the red pepper, courgette and stock. Cook for 10 minutes until the vegetables are softened then blitz with a hand blender to a smooth sauce.
2. Cook the Ottimo pasta in boiling, salted water for 4 minutes until cooked.
3. Drain then place back into the pan with a few ladles of the pasta sauce.
4. Serve with grated parmesan and basil.