ravioli with tomato & wine

easy ravioli sauce

Ravioli (store bought) is one of the most welcomed dish in my household. It’s under 30 minute and a life saver on a week night.

I’ve learned to always have a couple of packs of my favorite ravioli, whether plain ricotta, or with summer corn, spinach, maybe eggplant. Whenever I needed a quick but still almost homemade meal, I can quickly boiled up the ravioli. I found this recipe a few years ago when I was looking for a alternative to the traditional marinara sauce. This amazing quick and refreshing recipe was from Real Simple. It called for cherry tomato, shallot and wine. At the end, butter is added to thicken and glisten the sauce. Top with parsley for color.

When I made it this time, I had neither grape tomato nor shallot. So I substituted with Roma tomato and finely chopped onion. Instead of parsley, I added a twirl of my zucchini ribbons on top.

To cook delicious food at home, you don’t need to have the exact ingredients of a particular recipe. Simply substitute for something similar.

ingredients

• 1 lb of store bought ravioli
• 2 tbsp olive oil
• 1 small onion or 2 shallots, finely chopped
• 1 large tomato, chopped
• 1 cup dry white wine
• 2 tbsp butter
• 1 tbsp parsley, chopped, or basil, chopped

steps

1. Bring a pot of water to boil over medium high heat. Boil the raviolis per package instructions.

2. Heat olive oil in 12-14 in skillet, sauté shallots until translucent

3. Add tomatoes and wine, season with salt and pepper. Cook until tomatoes are soft and wine is reduced.

4. Mix in raviolis and butter. Sprinkle with parsley.