Rana’s Ravioli in Light Tomato Sauce

rana truffle ravioliAbout 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

dried parsley

salt and pepper

dried oregano

dried basil

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.

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