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Ravioli al Pomodoro Recipe

Ravioli al Pomodoro
Source: Wishes n Dishes

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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!

Dinner

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A recipe from Wishes n Dishes

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