Dianne says, “Tonight is all about half and half. Half the dish is made from scratch by you. The other half, which is equally important, is not made by you, but expertly assembled by WW (SA, you know where to go for this). As I’ve mentioned before, a great sauce is key to holding a dish together and this arrabbiata tomato sauce will do just that. An authentic Italian Napolitana sauce unfortunately does not come in a bottle and with it being one of the simplest sauces to make, I’d definitely opt for homemade. Arrabbiata, literally means angry in Italian, which in this instance translates to a hot and spicy tomato sauce with garlic and chilli. There’ll thankfully be no angry faces when you make this rich tomato sauce, only blissfully happy ones, begging for more. This is a basic recipe to bank. Make a large batch and freeze in portions, at the ready for those days that have too few hours. It’s a versatile sauce that can be tossed through penne, topped with ricotta, basil and fresh parmesan for a super easy, tasty supper. The ravioli is store bought, so make sure you choose a really good quality brand made with fresh egg pasta. The ravioli filling is a personal choice, but the mellow, gentle flavour of ricotta and spinach work for me. You should be done and dusted with this pasta in 35 minutes with time to spare. I’m getting hungry looking at these images, so I’m off……
Ravioli pasta bake with arrabbiata Napolitana Sauce
For the arrabbiata Napolitana sauce
2 tablespoons olive oil
1 garlic clove, finely chopped or minced
800g tinned whole tomatoes, mulched
1 teaspoon dried oregano
1/2 teaspoon dried 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.
Michael’s wine recommendation – CLICK HERE
Dianne Bibby is a former fashion designer, turned food enthusiast and avid cook. At 36 she hung up her fashionable hat, tied on her kitchen apron and started on a new culinary journey.
Her kitchen is a creative gathering place where meals are shared with family and friends, celebrating life and nurturing our connectivity. For Dianne food is relational and pivotal to the way in which she expresses love, care and hospitality. Currently she spends most of her time developing recipes and teaching group cooking classes.
Says Dianne, “My food philosophy is relatively uncomplicated with inspiration being drawn from diverse global food trends and seasonal produce. My recipes are not exclusively tied to any particular food preference but rather an exploration of all foods that are vibrant and fresh.”
Dianne hopes that you will be motivated and inspired to try something new, making the time you spend in the kitchen deeply satisfying and rewarding.
She’d love to hear from you – CLICK HERE