Spinach Ravioli and Sweet Tomato Sauce

with Fresh Garden Leaves

1 tbs olive oil

1 tbs balsamic vinegar

1 tsp sugar

large saucepan

medium frypan

Bring a large saucepan of salted water to the boil for the ravioli. Crush or finely chop the garlic. Thinly slice the onion. Finely chop the tomato.

Heat 2 tsp olive oil in a medium frypan over medium heat. Cook the onion, stirring, for 6-7 mins until soft. Add the tomato, 2 tsp balsamic vinegar and 1 tsp sugar and cook, stirring, for 3-4 mins until the onion is caramelised and the tomato is softened. Stir in the garlic and tomato paste and cook for 1-2 mins until fragrant.

Meanwhile, cook the ravioli in the pan of boiling water for 3 mins or until al dente. Reserve 80ml (⅓ cup) cooking water, then drain the pasta (see Kitchen 101).

Add the ravioli to the sweet tomato sauce. Gradually add the reserved cooking water, gently stirring, until the sauce coats the pasta and looks slightly glossy. Stir in the tomato chutney. Remove the pan from the heat. Taste, then season with salt and pepper.

Combine 2 tsp olive oil and 2 tsp balsamic vinegar in a large bowl and season with salt and pepper. Add the salad leaves and toss to coat. Divide the ravioli and salad among bowls and enjoy!

Handle the cooked ravioli with love and care to ensure they don't break up or burst open.