Ravioli with spinach in tomato sauce

Ingredients:

• 0.7 kg frozen ravioli with spinach and cheese
• 2 tbsp. l. olive oil
• 30g Italian salami, finely diced or pureed in a food processor
• 4 cloves garlic, crushed
• 1 can (800g) San Marzano tomatoes, drained and reserved
• 5-6 fresh basil leaves + extra for serving
• A pinch of sugar
• 30 gr. salted ricotta (ricotta salad) or parmesan, grated

Preparation:

1. Bring a large saucepan of salted water to a boil. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the salami and garlic and cook for about 1 minute. Mash the tomatoes with your hands, add them to the skillet, and cook for about 5 minutes.
2. Add the reserved tomato juice, basil, sugar, salt, and black pepper to taste. Increase the heat to high and simmer until the sauce thickens, about 5 minutes. Stir in 3/4 cup water and reduce the heat to medium. Continue simmering while you cook the ravioli.
3. Add salt to boiling water, then add the ravioli and cook according to package directions; drain. Divide the ravioli among serving bowls, spoon the sauce over them, and sprinkle with cheese. Sprinkle with fresh basil.