Ravioli with Tomato Cream Sauce

Add the amazing aromas that are created, and I’m confident people will be swarming your kitchen for this.

Simplicity can often be the tastiest. Throw together a pasta and a really good sauce, and you have the makings of a memorable meal. Ravioli is so good because you have these flavor packs just waiting to burst with goodness at each bite. And I could drink this sauce by itself.

SOFTWARE

·         2 c. marinara sauce (quality jarred is fine or find a recipe you really like)

·         1/2 c. heavy cream

·         1 t. basil, dried

·         2 T. shredded Parmesan cheese (plus more for garnish)

·         16 to 20 oz. fresh ravioli (if you can get ones stuffed with meat, so much the better)

METHOD

1.      In a medium pot over medium heat, warm the marinara sauce, cream, and basil. Stir occasionally for 3-5 minutes or until the ingredients are well mixed and warm.

2.      Add the Parmesan cheese and stir to combine.

3.      In a separate large pot filled with salted boiling water, cook the ravioli for about 3 minutes. If you are not using fresh ravioli, follow the cooking instructions on the package.

4.      Place the cooked and drained ravioli in a large bowl. Add the warm sauce and toss.

5.      Portion out a serving and top with more shredded cheese.

6.      Enjoy.

VARIANTS

You can use half and half but add another tablespoon of cheese to the sauce. If you find cheese filled ravioli, don’t fret. The sauce will still work, and the cheese flavor will be enhanced. And yes, the bigger the ravioli, the bigger the flavor bang.