Sauté the minced onion in the olive oil, add the pureed fresh tomato and simmer for a few minutes; add the basil leaves and salt and cook for another 10 minutes. Parboil the ravioli for a few minutes in salted
water, drain and season with the tomato sauce
Recipe from La cucina di Pantelleria- Tradizione e innovazione (Grazia Cucci- Gianni Busetta)
A simple dish, where the intense perfume of the basil pairs perfectly with the fruity and flowery scents of Lumera and Bell’Assai, the Donnafugata rosé and Frappato.
