Recipe ingredients
- Sauce:
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, finely chopped
- 2 (14 1/2 ounce) cans Italian-style tomatoes, with liquid
- 3 tablespoons coarsely chopped fresh basil or 1 tablespoon dried basil
- Salt and coarsely-ground pepper, to taste
- 9 ounces frozen or refrigerated ravioli of your choice
- 2 tablespoons olive oil
Recipe method
- Begin with the sauce. Heat the olive oil in a skillet over moderate heat and saute the onion and garlic for about 5 minutes, until tender but not brown.
- Add the tomatoes, breaking up the larger pieces with the edge of a spoon if necessary and bring to a boil.
- Simmer over low heat for 15 minutes, until the sauce has thickened some.
- Add the basil and season with salt and pepper.
- Cook the ravioli according to the package directions.
- Drain and manually separate the ravioli to prevent them from sticking together. Blot dry with paper towels.
- Heat the olive oil in a skillet over moderate heat and saute the ravioli for 2 to 3 minutes per side, until lightly browned and slightly crisp.
- Drain on paper towels and serve immediately.
Other pasta recipes:
Fried ravioli with quick tomato sauce recipe
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