Tuesday, June 19, 2012

on raviolis with creamy tomato sauce...

Raviolis are my favorite pasta. They are easy to cook up and serve and taste so fabulous with a good sauce. I tend to always have a package of raviolis in my freezer for making dinner. If Bobby is working late I will even boil up some raviolis for Sebastian and I and simply add some butter and sprinkle some Parmesan cheese right on top.
I really love making homemade sauce with bright red flavorful tomatoes, herbs & spices and a splash of cream to give it a nice texture. If I can add some cream to my red sauce I will, that creamy flavor goes great with any sort of stuffed ravioli. Also cream helps cut out some of the acidity the tomatoes give off, which my stomach is usually thrilled about. Here's how I made my sauce...

Chop up some onion and saute with one tablespoon of olive oil. Once it is starting to look translucent add the garlic to it and let it saute for another minute. Meanwhile, boil three large tomatoes. I used some nice ripe on the vine tomatoes. Once you see that the skin of the tomato rips slightly they should be perfect. Don't let them bust open though!

Next, toss the tomatoes, onion and garlic into your blender and puree until there are no chunks. This took no time in my blender! It should have a pasty texture.

Meanwhile, melt one tablespoon of butter in a pan and then pour the tomato mixture right into the pan. Cook on low. Now add your oregano, fresh basil, salt & pepper. Let it simmer for about 3 minutes.

While the sauce is on the stove simmering, take a small dish and mix together 1/4 cup whipping cream and 2 tablespoons of grated Parmesan cheese. The cheese and cream will create a thick mixture. Then go ahead and add the cream to the tomato and whisk it well. Make sure the heat is all the way low so the sauce doesn't burn or bubble over.
Boil up your chose of raviolis and you're set to go!

I added a little something extra to this dish! I had some flavorful chicken sausage stored in the freezer that I cut up and cooked to have with our raviolis. You can do without it, no worries.

I think this is a wonderful pasta dish for even the summer months. It takes no time so you're not heating up your kitchen in all this humidity going around. If you don't have a blender simply use a hand blender or food processor. Happy cooking!

3 large vine tomatoes
1/2 onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon butter
2 tablespoons Parmesan cheese, grated
1/4 cup whipping cream
3 teaspoons fresh basil 
1/2 teaspoon oregano 
salt & pepper to taste
1 lbs raviolis, your chose 
1/2 pound chicken sausage (optional)  

1\\ saute onion & garlic together. Boil tomatoes in water. 
2\\ put boiled tomatoes and onion mixture into blender until pureed into a paste. 
3\\ melt butter in a pan then pour the tomato sauce into the pan, cook on low. add oregano, fresh basil, salt and pepper to taste. 
4\\ in separate dish, combine whipping cream & Parmesan cheese and whisk slowly into tomato sauce. Simmer for three minutes 
5\\ boil raviolis and serve with creamy sauce! 


  1. I have never boiled tomatoes before so I'm very intrigued with this recipe! Looks delish! Of course, Glen's favorite pasta is ravioli too. : ) Also, love your new signature! And you!

  2. Oh I urge you to try it out for dinner. I know Glen will love it as well as you :)
    I'm excited about my signature. We can make one for you in NYC! Love you too!

  3. Wow that really looked great. As you know tat is also my favorite pasta. Never thought of adding cream to my sauce. I will try it. Mil