Cheese Ravioli in Pink Sauce
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: serves 4 - 6 people
Ingredients:
3 Tbsp extra-virgin olive oil
2 cloves garlic, peeled and smashed
2 shallots, chopped
½ tsp kosher salt
½ tsp chilli flakes
1 (13-oz) package cheese ravioli
½ cup dry white wine, such as pinot grigio
1 cup tomato puree/ sauce
⅓ cup heavy cream, room temperature
1 cup freshly grated Parmesan
½ cup fresh basil, chopped
Directions:
Bring a large pot of salted water to a boil over high heat.
Heat a large skillet over medium-low heat. Add the olive oil, garlic, shallots and salt. Cook, stirring often, until the shallots are beginning to turn golden, 5 to 6 minutes. Add the chilli flakes and cook an additional 2 minutes.
Add the ravioli to the boiling water and cook for 7 minutes, or 2 minutes less than package instructions.
Meanwhile, add the wine to the pan with the shallot mixture and reduce by half, about 2 minutes. Stir in the tomato puree and cream and simmer for 5 minutes, stirring occasionally. Using a slotted spoon or spider, remove the ravioli from the water and add them straight to the skillet. Before stirring, sprinkle with 3/4 cup of the Parmesan. Stir the ravioli into the sauce.
Top with the basil and the remaining 1/4 cup Parmesan before serving.
ENJOY!!!