Lemon and Ricotta Ravioli with Tomato Cream Sauce and Salsa

Steps

1. a large pot of salted water to the boil.
2. Heat oil in a large fry-pan on medium-high heat. Cook onion and garlic for 3–4 minutes, or until onion is soft. Add courgette and carrot and cook for a further 3–4 minutes, or until soft.
3. Stir through passata, sugar, vinegar, stock, salt, first measure of basil and season with pepper. Bring to a boil then reduce heat to low-medium and simmer for 7–8 minutes, or until sauce has thickened. Remove from heat and stir through sour cream until combined.
4. Cook ravioli in pot of boiling water (water should be on a rolling boil to avoid filling bursting) for 3–4 minutes, until just tender.
5. While ravioli is cooking, dice cucumber 1cm; dice tomato 1cm; finely slice second measure of basil (if using). Toss with balsamic vinegar and oil. Season with salt and pepper. Finely grate parmesan cheese.
6. Drain ravioli and add to pan with tomato cream sauce. Toss to combine.
7. Divide lemon and ricotta ravioli with tomato cream sauce between plates. Sprinkle over parmesan and basil. Serve salsa on the side.