About a week ago my husband and I attended an event in New York City for a special marble piece he took part in making. It was a beautiful evening with lots of people, and great food! Ravioli were being served all night from a company called Rana. As a matter of fact, we each got a goodie bag of fresh ravioli to take home, I was thrilled. Tonight I think it’s time to eat them, so I’ve decided to make a light tomato sauce to spotlight the ravioli more. The ravioli they gave us are truffle ravioli with mascarpone cheese! Here’s what you’ll need to make my light tomato sauce.
2 cloves garlic
1 tbsp. butter
1 small onion
2 tbsp. olive oil
1-15 ounce can tomatoes
salt and pepper
1/2 cup half and half or cream for more richness.
1/4 cup parmesan cheese, plus more for topping
In a large pot add enough water to allow for 2 packages of Rana ravioli. Approximately 24 ravioli. Once water has boiled cook ravioli as instructed on package. Set aside once ravioli are done.
In a medium sauce pan melt your butter and add olive oil. Add your onion, sauté for 3-4 minutes, then add garlic. Cook another 2 minutes. Next add your tomato sauce and simmer on medium low. Add salt, pepper, oregano, basil, parsley and half and half. Let your sauce cook for an hour on low. I always add more parmesan cheese at the end of my cooking time. You can plate your ravioli, and top with tomato sauce and more parmesan cheese. This recipe serves 4 with 6 ravioli each. Enjoy!
Some things you may want to change are:
Using fat free half and half, or a light cream, or milk
Using fresh herbs for dried (here’s how I dried my oregano)
Switching to a different pasta besides ravioli.
This sauce can be used right away or put away in your freezer for another time.