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Spinach and ricotta ravioli with a tomato and anchovy salsa
Serves:
Ingredients
- 12 spinach and ricotta ravioli (Variety foods)
- ¼ aubergine
- 5 anchovy fillets
- ½ onion
- 3 cloves garlic
- 2 tbsp olive oil
- ¼ glass white wine
- 1 tsp chopped fresh mint
- 100g tomato pulp
Method
Chop the onion, garlic, anchovies and dice the aubergine to cook them all on low heat in olive oil until softened. Now add the white wine allow to boil for few seconds than add tomato pulp and fresh mint, lower heat and allow flavours to infuse.
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