2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, chopped
1 400g tinned tomatoes, chopped
2 tablespoons mixed herbs
1 250g pack of cheese ravioli
half cup of grated Parmesan
2 cups tomato sauce, home-made or shop bought
8 slices fresh mozzarella, or 3 cups shredded mozzarella
Makes 4 generous portions.
Heat a large saucepan and drizzle in the olive oil. Over medium heat, saute the onion and garlic until golden. Add the tinned tomatoes and mixed herbs. Stir and simmer for 5 minutes.
Remove half the tomato mixture. Top the tomatoes in the pan with a layer of uncooked ravioli, then a sprinkling of Parmesan cheese, a cup of the tomato sauce and the remaining tomato mixture.
Add the remaining ravioli into the pan, topping with the tomato sauce and the mozzarella. Cover the pan with a lid or tin foil and simmer over low heat for 15 minutes.
Serve straight out of the pan.