Spinach And Ricotta Ravioli

• 2 tsp olive oil
• 1 None onion, finely chopped
• 2 cloves garlic, crushed
• 1 can (15 oz) crushed tomatoes
• 1/3 cup tomato paste
• 1 tsp sugar
• 2 tbsp chopped basil
• None None FOR THE RAVIOLI
• 2 cups ricotta cheese
• 2 oz baby spinach leaves, shredded
• 1/4 cup chopped basil
• 1 None egg, lightly beaten
• 13 oz fresh lasagne sheets
• None None Additional basil leaves, shaved Parmesan cheese and salad, to serve

1. Heat oil in a large skillet on high heat. Saute onion and garlic 2-3 mins until tender. Add tomatoes, paste, 2/3 cup water and sugar. Bring to a boil. Reduce heat to low; simmer 15-20 mins, stirring occasionally, until thickened slightly. Add basil. Keep warm.
2. For the ravioli filling, combine ricotta, spinach, basil and egg in a large bowl, Season to taste.
3. Brush lasagne sheets with a little water. Cut each sheet into 6 squares. Spoon 2 tsp ricotta mixture in the center of half the squares. Top with remaining squares, brushed-side down. Press firmly to seal.
4. Bring a large pan of salted water to a boil. Cook ravioli in batches, stirring occasionally, 2-3 mins or until tender. Remove with a slotted spoon. Add to tomato sauce. Serve ravioli topped with additional basil and Parmesan cheese. Accompany with salad, if desired.

olive oil, onion, garlic, tomatoes, tomato paste, sugar, basil, ravioli, ricotta cheese, baby spinach leaves, basil, egg, lasagne sheets, basil

Taken from recipes-plus.com/api/v2.0/recipes/31463 (may not work)