Wednesday, February 18, 2009

Beef ravioli with quick tomato and basil sauce

Ingredients (serves 4)
* 2 cups bolognaise sauce (from Spaghetti Bolognaise)
* 275g packet gow gee pastry wrappers
* 2 tablespoons olive oil
* 1 onion, finely chopped
* 1 large garlic clove, crushed
* 400g can diced Italian tomatoes
* 1 1/2 teaspoons Maggi Beef Stock
* 3/4 cup water
* 1/3 cup shredded fresh basil leaves
* extra fresh basil leaves, to garnish

1. Place 1 1/2 teaspoons of bolognaise sauce in the centre of 15 gow gee wrappers. Brush edges lightly with water. Top with another wrapper and seal. Place in a single layer on 2 lined trays.
2. Heat oil in a saucepan over medium heat. Cook onion and garlic for 4 to 5 minutes or until golden. Add tomatoes, stock and water. Bring to the boil.
3. Reduce heat and simmer, uncovered, for 10 to 15 minutes or until thickened slightly. Remove from heat. Stir in basil.
4. Bring a large saucepan of salted water to the boil. Add ravioli. Cook for 2 minutes. Drain. Spoon over sauce. Garnish with basil leaves. Serve.

Super Food Ideas - Page 19
Recipe by Alison Roberts


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