Ravioli al Pomodoro Recipe

Name: Ravioli al Pomodoro
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: ¼ cup extra virgin olive oil, plus 1 tablespoon for drizzling on top; 2 stems fresh oregano; ½ yellow onion, diced; 4 cloves garlic, pressed or minced; 1 28-ounce can Tuttorosso San Marzano Style Peeled Pear Tomatoes with Basil & Sea Salt*; Salt and freshly ground black pepper; ¼ tsp of red pepper flakes; ¼ cup heavy cream; 1 16-ounce package ravioli; 8 ounces fresh mozzarella, sliced into smaller pieces; ½ cup freshly grated Parmesan cheese

Ingredients

¼ cup extra virgin olive oil, plus 1 tablespoon for drizzling on top
2 stems fresh oregano
½ yellow onion, diced
4 cloves garlic, pressed or minced
1 28-ounce can Tuttorosso San Marzano Style Peeled Pear Tomatoes with Basil & Sea Salt*
Salt and freshly ground black pepper
¼ tsp of red pepper flakes
¼ cup heavy cream
1 16-ounce package ravioli
8 ounces fresh mozzarella, sliced into smaller pieces
½ cup freshly grated Parmesan cheese

PREP TIME 10m	COOK TIME 20m	TOTAL TIME 30m
YIELD 4 servings

Instructions

Add your olive oil to a large skillet or sauté pan and heat over medium heat.
Lower the heat, and add the onion and garlic to the oil, being careful not to burn garlic.
Cook until the onions are transparent, about 5-7 minutes.
By hand, crush the San Marzano-Style tomatoes and add to the pan with the juice.
Season with salt, black pepper and red pepper flakes and simmer for 30-40 minutes, stirring occasionally, until the sauce reduces and thickens.
Stir in the heavy cream until incorporated and remove pan from heat.
Bring a large pot of salted water to a boil and add the ravioli. Cook according to package directions.
Drain water; place the ravioli into the cooked sauce.
Top with the mozzarella pieces and sprinkle with Parmesan cheese.
Drizzle the top with your 1 tbsp. of extra olive oil.
Broil in oven for 5-7 minutes or until the cheese melts and the tops become crispy.
Garnish with fresh oregano and serve hot. Enjoy!