Beef Ravioli with Cavalo Nero and Tomato Sugo

Cook Time 25 minutes

Servings 2-4

Ingredients

San Remo Beef Ravioli 350g
5 tbsp extra virgin olive oil
2 small chillies, deseeded & chopped
½ a bunch of cavolo nero (Tuscan Kale), finely chopped
Salt & pepper
410g can of Ardmona diced tomatoes
1 cup grated pecorino

Method

Heat olive oil in a large frying pan and add garlic and chilli. Cook for 2 to 3 min. or until garlic just starts to brown. Add diced tomatoes and bring to the boil. Turn sauce down to a simmer and cook for 11 to 12 minutes. Add the cavolo nero, season the sauce with salt & pepper, turn off the heat.

Cook pasta as per packet directions. Strain pasta and add to sauce in the pan. Finish with pecorino over the top.