Cheese Ravioli and Tomato Sauce
1/4 cup olive oil
1 small onion, diced
1 small carrot, shredded
4 large cloves garlic, minced
2 cans (14.5 ounces each) whole tomatoes crushed with fingers, with juices
1/4 cup dry red wine
1 tablespoon dried basil
1/2 teaspoon dried thyme
Salt and pepper to taste
16 to 18 ounces frozen or fresh cheese ravioli
Freshly grated Parmesan or Romano cheese
Heat a large sauté pan over medium-high heat. Add olive oil, then the onions and carrots; sauté until softened, about 5 minutes. Add garlic and sauté for an additional minute. Add tomatoes, wine, spices, salt and pepper. Cover and cook over medium-low heat until tomatoes have broken down and liquid has reduced, about 20 minutes. Remove lid and continue to cook until desired thickness, but not too thick. Taste for seasoning.
Meanwhile, cook ravioli according to package directions for al dente. Drain; add to sauce and cook for about 1 minute, stirring to combine. Serve immediately, passing the grated cheese separately.