Recipe for a cheesy Ravioli and Napoletana Pasta Bake. It’s vegetarian but you can add meat if you like
For the sauce:
2 tablespoons olive oil
1 garlic clove, minced
800g tinned whole tomatoes, mulched
1 teaspoon dried oregano
1/2 teaspoon dried red chilli flakes
2 teaspoons sugar
salt and freshly ground black pepper
For the pasta bake:
500g spinach and ricotta ravioli
freshly grated parmesan cheese
baby basil leaves, to finish
Preheat the oven to 200º C. Spray an ovenproof baking dish with non-stick cooking spray. Heat the olive oil in a saucepan and sauté the garlic for 2 minutes. Add the tomatoes, oregano, chilli flakes, sugar, salt and black pepper. Bring up to the boil, cover partially with a lid and allow to bubble away for 25 minutes until reduced and the flavour is concentrated. Always taste the sauce to see whether it requires adjusting. If the tomatoes are very acidic, add a little more sugar.
Cook the ravioli according to the packaging instructions. Drain the pasta thoroughly. Tip the ravioli into the hot tomato sauce and toss gently to coat. Transfer the pasta into the baking dish, top with chunks of mozzarella and a handful of grated parmesan. Bake in the oven for about 6 minutes. Turn the oven onto grill and lift the rack to the highest level. When the top is golden and bubbling, remove from the oven, top with basil and serve immediately with extra parmesan on the side.