Italian Cheese Ravioli with Tomato Sauce & Basil

Ingredients

• 1 pack (18 oz.) Nuovo Pasta Italian Cheese Ravioli
• 4 tbsp Butter
• 1 small white onion
• 24 oz can of San Marzano style tomatoes, crushed
• Salt and pepper to taste
• A few fresh basil leaves and basil sprigs for garnish
• 6 tbsp Parmigiano Reggiano, shredded or grated

Directions

1. Wash and ½” dice a small onion (or use half of a regular-size one). Heat butter in a large non-reactive pan on medium heat; add onion and cook for five minutes, stirring often and being careful NOT to brown.
2. Add the tomatoes, stir, lower the heat, and cook for 10 minutes, keeping a steady simmer. Stir often with a wooden spoon. Season with salt and pepper to taste. Add half of the Parmigiano and a few fresh basil leaves to the sauce. Using an immersion blender, puree sauce until smooth and pinkish in color.
3. Cook ravioli separately in salted boiling water according to package directions. 
4. Place half of the sauce on a serving platter. Drain ravioli well and place on top of the sauce. Spoon the rest of the sauce on top, sprinkle with the remaining Parmigiano Reggiano, and garnish with basil sprigs as a finishing touch.
5. Enjoy!

Product Used