Cheese Ravioli with Marinara Sauce
Cheese Ravioli with Marinara Sauce
Directions
- In a food processor place, tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
- In a large skillet over medium heat sauté the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine. Simmer for 30 minutes, stirring occasionally.
- Meanwhile bring a large pot of water to a boil. Cook ravioli per package instructions. Drain and set aside.
- When sauce is ready combine the cooked ravioli and marinara sauce in a medium sized saucepan over medium-high heat; cook for 1 minute or until warm tossing to coat the pasta and serve spooning into a long serving platter. Garnish with shaved Parmesan cheese or chopped basil.
Ingredients
- 2 garlic, clove(s), minced
- 1/4 cup oil, olive
- 2 tbsp oregano, dried
- 1/4 cup parsley, fresh, chopped
- 16 Piancone Jumbo Round Cheese Ravioli
- to taste salt and pepper
- 2 14 1/2 oz cans stewed tomatoes
- 6 oz tomato, paste
- 1/3 cup white onion, finely diced
- 1/2 cup white wine, dry