Saturday, 3 March 2007

Pasta - Pumpkin Ravioli with Tomato and Mushroom Spicy Sauce

The filling recipe also comes from Nonna's Italian Kitchen, but the sauce is an Amy Original.

Really easy sauce - fry up some garlic and two big handfuls of mushrooms in olive oil. Add a couple of tablespoons of tomato paste & fry for a few seconds. Add a tin of chopped tomatoes & a teaspoon of chilli (I'm too lazy to cut up chillis, so I use the stuff in the jar). Also add some vegan stock powder & half a cup of water.

I like to make the pasta sauce first and let it bubble away while I'm making the pasta - tasty!!!! 

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