Ingredients with Measurements:
- 1 package of fresh ravioli (16 oz)
- 1 can of crushed tomatoes (28 oz)
- 1 cup of heavy cream
- 1/2 cup of grated parmesan cheese
- 2 cloves of garlic, minced
- 1/2 teaspoon of dried basil
- 1/2 teaspoon of dried oregano
- Salt and pepper to taste
- Fresh basil leaves for garnish
Special equipment needed:
- Large pot
- Large skillet
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the ravioli and cook according to package instructions.
2. While the ravioli is cooking, heat a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the crushed tomatoes, dried basil, and dried oregano to the skillet. Stir to combine and let simmer for 5-7 minutes.
4. Add the heavy cream and grated parmesan cheese to the skillet. Stir to combine and let simmer for an additional 5 minutes until the sauce has thickened.
5. Season the sauce with salt and pepper to taste.
6. Drain the cooked ravioli and add it to the skillet with the tomato cream sauce. Toss to coat the ravioli with the sauce.
7. Serve the ravioli hot, garnished with fresh basil leaves.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 550
Fat: 32g
Carbohydrates: 47g
Protein: 19g
Substitutions for ingredients:
- Fresh basil can be substituted for dried basil and oregano.
- Half and half or milk can be substituted for heavy cream.
- Pecorino Romano cheese can be substituted for parmesan cheese.
Variations:
- Add cooked Italian sausage or ground beef to the sauce for a meaty version.
- Use spinach and ricotta ravioli for a vegetarian option.
- Add red pepper flakes for a spicy kick.
Tips and tricks:
- Be sure to salt the water for the ravioli to enhance the flavor.
- Reserve some of the pasta water to thin out the sauce if it becomes too thick.
- Use a slotted spoon to transfer the cooked ravioli to the skillet to avoid excess water in the 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 until heated through.
Presentation ideas:
Serve the ravioli in a large pasta bowl with a sprinkle of grated parmesan cheese and fresh basil leaves on top.
Garnishes:
Fresh basil leaves
Pairings:
- Garlic bread
- Caesar salad
- Chianti wine
Suggested side dishes:
- Roasted vegetables
- Grilled asparagus
- Caprese salad
Troubleshooting advice:
- If the sauce is too thick, add some reserved pasta water to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Be sure to cook the ravioli to the recommended time to ensure it is fully cooked.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Ravioli is a traditional Italian dish that originated in the city of Genoa in the 14th century.
Flavor profiles:
Creamy, tomatoey, cheesy, and savory.
Serving suggestions:
Serve the ravioli as a main dish for dinner or as a lunch option.
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Region: Italian