Creamy Tomato Ravioli

Creamy Tomato Ravioli





Prep Time: 10 Min
Cook Time: 20 Min

Yields: 3 - 4 Servings

WHAT YOU NEED

• 400g Frozen Cheese Ravioli
• 3 Tbsp. EVOO
• 4 cloves Garlic, crushed & minced
• 1/2 Onion, diced
• 7 -8 Fresh Basil Leaves
• 1 Tbsp. Tomato Paste
• 1/2 C White Wine
• 1/2 C Whipping Cream, room temp
• 1/4 C + Grana Padano, shredded
• 1 Tsp. Pepperoncini in Oil
• Pink Salt
• Fresh Parsley & Basil - Garnish

DIRECTIONS

• Bring a large pot of cold, salted water to a boil. Once boiled, add the ravioli and cook to al dente according to package directions. Strain the ravioli reserving 1 C of the pasta water.
• In the meantime, begin heating the EVOO, pepperoncini and garlic in a medium sized skillet set to about medium heat. Once heated, let everything sizzle for a minute before adding the onions and a good pinch of salt. Continue to stir and cook 4 minutes. Drop in the fresh basil leaves and continue cooking for another minute. Stir in the tomato paste and once again, allow another minute or so in the skillet. 
• Pour in the wine and simmer until reduced. Season with pink salt and remove the pan from the heat. Pour in a little of the pasta water so that we can use our immersion blender to puree everything until smooth. Return the pan to the heat and pour in the whipping cream. Let the sauce simmer for a couple of minutes before adding the ravioli to the skillet. Continue to toss the ravioli as it simmers and reduces until the ravioli are tender and perfectly cooked.​

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• Remove from heat and stir in the grana padano along with a little pasta water as needed to help everything emulsify and coat the ravioli. Taste and adjust salt to your liking.
• Serve garnished with fresh parsley, additional grana, and fresh basil if desired. ENJOY!

HAPPY VEG