Multi-coloured ravioli with tomato sauce

Preparation time
over 2 hours

Serves 4

By Danilo Cortellini
From Saturday Kitchen


For the tomato sauce

  • 4 tbsp extra virgin olive oil
  • 1 onion, finely chopped
  • 25g/1oz fresh basil, finely chopped
  • 2 black olives, roughly chopped
  • 1 garlic clove, finely chopped
  • ½ chilli, deseeded and finely chopped
  • 600g/1lb 5oz pomodoro passata
  • salt and freshly ground black pepper

For the ravioli

  • 250g/9oz ricotta
  • 1 tbsp ground cinnamon
  • 250g/9oz three-colour pasta dough (see above)
  • 150g/5½oz tomato sauce (see above)
  • 40g/1½oz pecorino cheese (or a alternative vegetarian hard cheese), grated
  • 25g/1oz fresh marjoram, finely chopped
  • 2 tbsp extra virgin olive oil
  • salt and freshly ground black pepper