Saturday, March 31, 2012

Ravioli with Fresh Tomato Basil Cream Sauce

Do you ever have those nights (especially when you're pregnant) when you haven't planned dinner, even though you've been home and were completely capable to. Then dinner time comes and you whine and moan because you don't want to cook anything so you try to convince the family you should go out to eat, but guilt sets in because of the $20 you just spent on fresh fruits/veggies? So you grudgingly go to the recipe books (because your husband does homework on the one computer you have all...the...time) and flip through them, no, no. Finally, you find one that might work but nothing sounds good by this time so you make it, hoping it will satisfy something in you? Yep...done that a lot. Just happened to find an AWESOME recipe that was quick and easy this time. (No, we didn't waste away, and yes, I lived through the cooking and cleaning afterword...just in case you were wondering).

Ravioli with Fresh Tomato Basil Cream Sauce
Makes 3-4 servings
Photo Credit to me
2 tablespoons olive oil
1 small yellow onion, diced
1 tablespoon thinly sliced garlic {or minced}
salt and pepper
6 fresh Roma tomatoes
1/4-1/2 cup heavy cream
1/4 cup chopped fresh basil
1 tablespoon butter
24 ravioli {we didn't have that much so I also did tortellini}
Grated parmesan cheese

Heat olive oil in 12-inch saute pan over medium heat. Add onion and saute until soft and translucent. Stir in garlic. Sprinkle with salt and pepper to taste.
Roughly chop tomatoes and add to the onions to cook for about 5 minutes. Add 1/4 cup {or more, I wanted more} cream and increase heat to high. Bring to a boil, reduce heat and simmer until sauce is reduced by about a third. When sauce is near the consistency you would like, add basil and cook for a couple more minutes. Add butter and stir until blended into sauce.
Meanwhile, prepare ravioli according to package directions. Transfer to a serving bowl and add 1/2-3/4 cup sauce, leaving the rest of the sauce to add to individual portions. Top with grated parmesan.

Recipe source: Home Cooking the Costco Way

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