Bolognese ravioli with cherry tomato sauce

Name: bolognese ravioli with cherry tomato sauce
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 1 onion; 1 toe garlic; 2 zucchini; 1 el traditional olive oil; 425 ml Pomodorini di Collina canned tomatoes; 500 g fresh ravioli bolognese; 90 g Parmigiano Reggiano grated; 50 g more enriched roasted pine nuts

Bolognese ravioli with zucchini, Parmigiano Reggiano, roasted pine nuts and cherry tomato sauce.

Ingredients

Directions

Bring a generous pot of water to the boil. Clean the onion and the garlic and finely chop. Wash the courgettes and cut into 1 cm cubes.
Heat the oil in a frying pan and fry the onion for 1 min on medium heat. Add the garlic and zucchini and cook for 3 minutes.
Add the pomodorini, bring to the boil and simmer for 7 minutes on low heat with the lid on the pan. Season with pepper and salt.
When the water is boiling, add the ravioli and possibly salt and cook for 4 minutes until al dente.
Drain the pasta and spread over deep plates, spoon over the sauce and sprinkle with the cheese and pine nuts.