Sunday, March 28, 2010

cheese ravioli with roasted tomato sauce

I made this new recipe last night, and wanted to share it with you. I used frozen ravioli from the store, but made the sauce from scratch. Cheese ravioli is not the healthiest of foods, but the sauce is very healthy, and full of flavor!

Cheese Ravioli with Roasted Tomato Sauce

I N G R E D I E N T S :

1 package frozen cheese ravioli (I used half the package- about med. 30 raviolis-for 2 large servings)
3 Tbsp. XVOO
3 cloves garlic, minced
1 small onion, chopped
1 carrot, chopped
1 rib celery, chopped
1/2 tsp. kosher salt
1/4 tsp. pepper
14 1/2 ounce can fire roasted diced tomatoes (you could use regular diced as well if you can't find this)
8 ounce can tomato sauce
1/4 tsp. dried oregano
1/4 tsp. dried basil
1/4 tsp. dried parsley
parmesan cheese

D I R E C T I O N S :

Sautee onion in XVOO until onion is clear and tender. Add garlic, and saute until golden. Add carrot and celery, and saute until tender, about 5 minutes.

Add remaining ingredients, and simmer, covered, on medium-low heat for about 20 minutes, while ravioli and other foods are being cooked. When sauce is done and vegetables are soft, you may use an immersion blender, if desired, to puree the sauce. You may skip this step if you want chunkier sauce.

Cook ravioli according to directions on label. Drain, and top with sauce and fresh parmesan cheese.

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