'Nduja & Cherry Tomato Sauce With Spinach & Ricotta Ravioli

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a kettle and heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Chop your cherry tomatoes in half

Once hot, add the halved cherry tomatoes to the pan with a pinch of salt and cook for 2 min

Meanwhile, peel and slice (don't chop!) your garlic

Add your spinach & ricotta ravioli to a pot of boiled water and bring to the boil over a high heat

Cook the spinach & ricotta ravioli for 3-4 min or until cooked with a slight bite

Once done, drain the spinach & ricotta ravioli, reserving a cup of the starchy pasta water

Add the sliced garlic and 'Nduja (can't handle the heat? Go easy!) to the pan with the tomatoes and cook for 3-4 min, breaking up the 'Nduja with a wooden spoon as you go

Tear half of your basil leaves (save the rest for garnish!) into the pan along with a small splash of reserved starchy pasta water and give everything a good mix up – this is your spicy 'Nduja & cherry tomato sauce

Add the drained spinach & ricotta ravioli to the pan and give everything a gentle mix up until the pasta is coated in the sauce – this is your 'Nduja & cherry tomato sauce with spinach & ricotta ravioli