Ravioli With Tuna Sauce
|Ravioli with spinach filling||375 Gram (Fresh Or Frozen)|
|Grated parmesan cheese||2 Tablespoon|
|Fresh dill sprigs||1|
|For tuna sauce|
|Olive oil||2 Teaspoon|
|Onion||1 , finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Canned no salt added tomatoes||440 Gram, mashed (Undrained)|
|No salt added tomato paste||1 Tablespoon|
|Dry red wine||1 Tablespoon|
|Canned tuna in spring water||425 Gram, drained and flaked|
|Finely chopped fresh parsley||1 Tablespoon|
|Finely chopped fresh dill||1 Tablespoon|
|Freshly ground black pepper||To Taste|
1.Cook ravioli in boiling water in a large saucepan following packet directions.
Drain and keep warm.
2.To make sauce, heat oil in a trypan.
Cook onion and garlic for 4-5 minutes or until onion softens.
Stir in tomatoes, tomato paste, wine and sugar.
Bring to the boil.
Add tuna, parsley and dill, reduce heat and simmer for 10 minutes.
3.Place pasta on a warmed serving platter.
Spoon over sauce, sprinkle with Parmesan cheese and garnish with dill sprigs.