05-20-2005, 05:07 AM
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
Ravioli
9 ounces frozen or refrigerated ravioli of your choice
2 tablespoons olive oil
Begin with the sauce. Heat the olive oil in a skillet over moderate heat and sauté 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.
Makes about 2 1/2 cups.
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 (preferably nonstick) over moderate heat and sauté the ravioli for 2 to 3 minutes per side, until lightly browned and slightly crisp. Drain on paper towels and serve immediately.
Serves 6 to 10 as an hors d'oeuvre or 4 to 6 as a first course.
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
Ravioli
9 ounces frozen or refrigerated ravioli of your choice
2 tablespoons olive oil
Begin with the sauce. Heat the olive oil in a skillet over moderate heat and sauté 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.
Makes about 2 1/2 cups.
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 (preferably nonstick) over moderate heat and sauté the ravioli for 2 to 3 minutes per side, until lightly browned and slightly crisp. Drain on paper towels and serve immediately.
Serves 6 to 10 as an hors d'oeuvre or 4 to 6 as a first course.