Ingredients with Measurements:
- 1 package of fresh or frozen ravioli (16-20 oz)
- 1 tablespoon of olive oil
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 1 can of tomato sauce (15 oz)
- 1/2 cup of heavy cream
- 1/4 cup of grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
Special equipment needed:
- Large pot for boiling water
- Large skillet or saucepan
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the ravioli and cook according to package instructions until al dente.
2. While the ravioli is cooking, heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until softened and fragrant, about 3-4 minutes.
3. Add the tomato sauce to the skillet and stir to combine. Bring the sauce to a simmer and cook for 5-7 minutes, stirring occasionally.
4. Add the heavy cream and Parmesan cheese to the skillet and stir until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
5. Drain the cooked ravioli and add it to the skillet with the sauce. Toss gently to coat the ravioli with the sauce.
6. Serve the ravioli hot, garnished with chopped parsley if desired.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 22g
Saturated Fat: 10g
Cholesterol: 90mg
Sodium: 950mg
Carbohydrates: 45g
Fiber: 4g
Sugar: 8g
Protein: 16g
Substitutions for ingredients:
- You can use any type of ravioli you prefer, such as cheese, spinach, or meat-filled.
- Instead of heavy cream, you can use half-and-half or whole milk for a lighter sauce.
- If you don't have Parmesan cheese, you can use another type of hard, salty cheese like Pecorino Romano or Asiago.
Variations:
- Add cooked Italian sausage or ground beef to the sauce for a heartier meal.
- Stir in some chopped sun-dried tomatoes or roasted red peppers for extra flavor.
- Use a different type of pasta, such as penne or fettuccine, instead of ravioli.
Tips and tricks:
- Be sure to salt the pasta water generously to enhance the flavor of the ravioli.
- Reserve some of the pasta water before draining the ravioli. You can use it to thin out the sauce if it's too thick.
- For a smoother sauce, you can puree the onion and garlic in a blender or food processor before adding the tomato sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the ravioli and sauce in a skillet over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the ravioli in individual bowls or on a large platter. Garnish with chopped parsley and grated Parmesan cheese.
Garnishes:
Chopped parsley, grated Parmesan cheese
Pairings:
- Garlic bread or breadsticks
- Caesar salad or mixed greens with balsamic vinaigrette
- Red wine, such as Chianti or Sangiovese
Suggested side dishes:
Garlic bread or breadsticks, Caesar salad or mixed greens with balsamic vinaigrette
Troubleshooting advice:
- If the sauce is too thick, add a splash of pasta water or milk to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
Be sure to cook the ravioli and sauce to a safe temperature of 165°F to prevent foodborne illness.
Food history:
Ravioli is a traditional Italian pasta dish that originated in the city of Genoa. It is typically filled with cheese, meat, or vegetables and served with a tomato-based sauce.
Flavor profiles:
The Parma Rosa sauce is creamy and tomato-based with a hint of sweetness from the onions and garlic. The ravioli is soft and tender, with a savory filling that complements the sauce.
Serving suggestions:
Serve the ravioli with a side of garlic bread or breadsticks and a crisp green salad for a complete meal.
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Region: Italian