Rich Tomato & Ravioli Soup

| Prep 5 mins | Cook 20 mins | Serves 4 to 6 |

1 tbsp oil

1 onion, finely chopped

1 celery stalk, trimmed, finely chopped

2 cloves garlic, crushed

4 cups water

700 g bottle passata

½ cup basil leaves, torn, plus extra leaves to serve

2 tsps sugar 500 g fresh beef ravioli

1 In a large saucepan, heat oil on medium. Saute onion, celery and garlic 3 to 4 mins until vegetables are tender.

2 Stir in water, passata, basil leaves and sugar. Bring to boil on high. Reduce heat to low and simmer, covered, 10 mins.

3 Add ravioli and simmer, uncovered, 3 to 5 mins until tender. Serve soup topped with basil leaves and cracked black pepper, if liked.