• Boil a full kettle. 
• Meanwhile, in a saucepan, combine the chopped tomatoes, dried basil, veg stock paste and sugar (see pantry). 
• Bring to the boil.
• Simmer, 3-4 mins. 

• Meanwhile, pour the boiled water into another saucepan with 1/2 tsp salt.
• Boil the ravioli, 3 mins.
• Once cooked, drain.
• Drizzle with oil and stir through.

• When the sauce is ready, season with salt and pepper. Stir in the butter (see pantry).
• Add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
• Meanwhile, halve the ciabatta. Toast the ciabatta halves in your toaster until golden.

• Share the ravioli between your bowls. 
• Spoon over the tomato sauce.
• Drizzle over the pesto, then sprinkle on the cheese.
• Serve the ciabatta on the side with a drizzle of oil. 

Enjoy!