Tomato Salami Ravioli

28 Oct 2014

This dish is one of my first meals that I really learned how to cook. I had never cooked with ravioli before let only salami, so you can imagine my wide eyes when I tasted the two flavours together. Heaven. This dish soon became my signature. I remember in my last year of high school our teachers were trying to prepare us for 'the real world' and as an exercise we had to get into groups of four and cook a meal on a small budget. My peers eyes turned to me ; 'So Fem, what are we going to make?' To which I replied; 'Ravioli!' So, now you have the proof that this can be a low cost meal :)

For a long time I would buy the pre-made cans of tomato pasta sauce however over the course of the last few years I've been ditching the cans more and opting to make my own sauce. As long as you make sure you're always in stock of canned tomatoes and red wine, you'll be prepared to make a tomato pasta sauce at any time! Sometimes if I'm feeling more in a creamy pasta mood I'll add some cream to it but I don't think its necessary in this dish as the punch of the tomatoes is what brings all the flavours together.

This meal is (of course) best served with some parmesan cheese or garlic bread on the side. You can never go wrong with pasta. Give it a go and let me know how you get on!

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Tomato Salami Ravioli

Ingredients

2 packets of ravioli
2 cans of chopped tomatoes
200g of feta
1 stick of danish salami
1 red capsicum, diced
4 tbsp of crushed garlic
1 brown onion, diced
Handful of fresh chopped basil
Red wine

Method

Cook pasta until el dente. Drain and set aside.

Heat oil in a frying pan and add diced onion, red capsicum and crushed garlic. Saute until translucent.

Add chopped tomatoes and several glugs of red wine. Stir to combine.

Roughly chop the salami and basil. Stir into the sauce. Cook sauce mixture until boiling. Crumble in the feta. This will add a creaminess to your sauce.

Combine pasta and sauce and mix well to combine.

Serve with a basil leaf on top.

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