Cheese Ravioli and Tomato Sauce
CATEGORIES
INGREDIENTS
- 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
DIRECTIONS
- 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.