Ravioli with Fresh Tomato Sauce
Serves 4 to 6
Make this Italian ravioli recipe in summer when local or homegrown tomatoes are at their best. However, there are times when you can find good tasting plum tomatoes during the winter. You can also use canned diced or whole tomatoes, chopped and drained. Whenever you make it, this is a quick, easy and delicious main dish. Omit the fat back for a vegetarian version.
- 1 tablespoon olive oil
- 1/2 ounce fat back, thinly sliced and cut into small pieces (optional, but adds good flavor)
- 1 cup finely chopped onions
- 2 tablespoons minced fresh garlic
- 2-1/4 pounds fresh tomatoes, preferably plum or roma, halved, gently squeezed to remove seeds and juice, coarsely chopped
- Salt and pepper to taste
- 3 tablespoons shredded fresh basil
- 16 to 18 ounces fresh store-bought ravioli (cheese, mushroom or meat-filled)
- Freshly grated Parmesan cheese
Heat the olive oil in a medium sauté pan over low heat. Add the fat back and cook until much of the fat is rendered. Increase heat to medium-high. Add the onions and sauté until softened, about 5 minutes. Add the garlic and sauté one more minute. Add the tomatoes and increase heat to high. Add the salt, pepper and basil. Sauté about 5 minutes or until tomatoes have broken down and softened.
Meanwhile, cook ravioli according to package directions for al dente. Drain. Add the ravioli to the sauce. Turn off the heat and toss for about 1 minute. Serve immediately, passing the grated cheese separately.