Recipe
Fried Ravioli with Quick Tomato Sauce
Fried Ravioli with Quick Tomato Sauce
Ingredients
Sauce
2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, finely chopped
2 (14 1/2 ounce) cans Italian-style tomatoes, with liquid
3 tablespoons coarsely chopped fresh basil
or 1 tablespoon dried basil
Salt and coarsely-ground pepper, to taste
Sauce
2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, finely chopped
2 (14 1/2 ounce) cans Italian-style tomatoes, with liquid
3 tablespoons coarsely chopped fresh basil
or 1 tablespoon dried basil
Salt and coarsely-ground pepper, to taste
Ravioli
9 ounces frozen or refrigerated ravioli of your choice
2 tablespoons olive oil
Method
Begin with the sauce. Heat the olive oil in a skillet over moderate heat and saut� the onion and garlic for about 5 minutes, until tender but not brown. Add the tomatoes, breaking up the larger pieces with the edge of a spoon if necessary, and bring to a boil. Simmer over low heat for 15 minutes, until the sauce has thickened some. Add the basil and season with salt and pepper.
Begin with the sauce. Heat the olive oil in a skillet over moderate heat and saut� the onion and garlic for about 5 minutes, until tender but not brown. Add the tomatoes, breaking up the larger pieces with the edge of a spoon if necessary, and bring to a boil. Simmer over low heat for 15 minutes, until the sauce has thickened some. Add the basil and season with salt and pepper.
Makes about 2 1/2 cups.
Cook the ravioli according to the package directions. Drain and manually separate the ravioli to prevent them from sticking together. Blot dry with paper towels.
Heat the olive oil in a skillet (preferably nonstick) over moderate heat and saut� the ravioli for 2 to 3 minutes per side, until lightly browned and slightly crisp. Drain on paper towels and serve immediately.
Serves 6 to 10 as an hors d’oeuvre or 4 to 6 as a first course.
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