Chop all the ingredients, leaving the pasta aside.
Pour the olive oil into a pan and start frying the previously chopped tomato (it is placed first because the onion and garlic cook faster), then add the basil leaves.
After the tomato and basil have been in the pan for five minutes, add the onion and garlic, stirring all the ingredients for five more minutes.
Separate a third of the ingredients in the pan and put the rest in the blender with a cup of water, blend, and then mix with the ingredients set aside in the pan.
In a pot of boiling water, add salt to taste and carefully add the ravioli so they don’t break and the water doesn’t splash. Let it simmer for 5 minutes and then turn off the heat.
In a mold (preferably glass), spread the butter with the help of a spatula.
In a colander, pour the ravioli to drain the water and then transfer them to a previously greased mold with butter. Do this carefully so that the ravioli do not break.
Pour all the sauce over the ravioli and use a spatula to stir a bit so that the pasta reaches the bottom and doesn't stay on the surface.
Add parmesan cheese to taste.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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