Saucy Blush Ravioli

Saucy Blush Ravioli





Prep Time: 20 Min
Cook Time: 45 Min

Yields: 4 Servings

WHAT YOU NEED

• 454g Frozen ravioli
• 1/4 C EVOO
• 1 Tbsp. pepperoncini in Oil
• 1 Yellow Onion, chopped
• 2 Carrots, peeled & chopped
• 2 stalks Celery, chopped
• 6 cloves Garlic, crushed
• 1/2 Tbsp. Tomato Paste
• 1 Tbsp. Sundried Tomato Pesto (*1)
• 796 Whole San Marzano Tomatoes
• Handful Fresh Basil
• 1/2 Tsp. + Sea Salt
• 1/2 C Whipping Cream, room temp.
• 1 Tbsp. Unsalted Butter
• Grana Padano - Garnish 
• Fresh Basil - Garnish

WHAT YOU NEED

• Bring a large pot of cold, heavily salted water to a boil on medium high heat. Once boiled leave covered.
• In the meantime, begin heating the EVOO, garlic, and pepperoncini in a large skillet set to medium. Once heated, let everything sizzle for 30 seconds before dropping in some fresh basil leaves. Continue to cook another 30 seconds, stirring often. Add the onion, carrot, celery, and a good pinch of sea salt. Stir and cook 5 - 6 minutes until veggies are starting to go tender.
• Stir in the tomato paste & pesto. Continue to cook another 2 minutes. Pour in the tomatoes and make sure to smash them up in the skillet with your stirring spoon,  breaking them up. Bring the sauce to a boil. Once boiled, reduce heat to medium low, add 1/2 Tsp. sea salt, cover, and simmer 25 minutes.
• Use an immersion blender to puree the sauce until smooth. Taste and adjust salt if desired.
• In a separate skillet, heat 1 Tbsp. butter, the whipping cream, and 3/4 of the sauce on medium. (*2) Stir as it heats until a gorgeous blush sauce has come together. Bring to medium low and simmer uncovered while you cook the noodles.
• Add the ravioli to the boiling water and cook to al dente. Once cooked, strain directly in to the sauce, bringing some pasta water a long with you. Stir everything together in the skillet as it continues to simmer. Once the sauce has reduced a little and all of the ravioli are sauced and gorgeous, you're ready to serve.
• For service, spoon the raviolis on to each serving plate. Garnish with as much grana padano as your heart desires, and some fresh basil. ENJOY!

NOTES:
(*1) This is an optional addition. The sauce will be delicious regardless. You could also substitute regular green pesto for the sauce as well if you have it available.
(*2) When I originally tested the recipe, I used the entire batch of sauce and found that the raviolis were kind of swimming. Although I don't mind the sauce, I figured reducing by 1/4 would make this perfect. Reserve additional sauce in a sealed container in the fridge for 4ish days. 

HAPPY VEG