Favorite Ingredient Friday is sponsored by Overwhelmed With Joy. Visit her blog for more taste-tempting recipes.
We love pasta at our house. This recipe is from Betty Crocker’s Pasta Cookbook.
Ravioli are pillow-shaped pasta usually made with a stuffing of cheese. Ravioli are also filled with sausage, crabmeat, pumpkin, or spinach. Traditionally served with butter or Parmesan, this pasta is also delicious with tomato and meat sauces. Due to its richness, ravioli is usually served as a main course.
Ravioli with Tomato Cream Sauce
2 (9 ounce) packages refrigerated ravioli – cheese, meat, vegetable, or seafood
1 onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 1/2 teaspoons parsley
1 1/2 teaspoons basil
2 cans (28 ounces) Italian-style tomatoes, drained and chopped
1 (12 ounce) can evaporated milk
1/2 teaspoon salt
Pepper to taste
Parmesan cheese
In large skillet saute onion and garlic in olive oil until tender. Add chopped tomatoes, parsley, and basil and simmer for 10 minutes, stirring occasionally.
Stir in evaporated milk, salt and pepper. Cook 15 to 20 minutes on low, stirring occcasionally until thickened.
While sauce is simmering, cook ravioli according to directions on package. Drain. Serve with sauce. Sprinkle with Parmesan cheese. Six servings.
Serve with garlic bread and a crisp green salad.
For a simplified version of this recipe make sauce with a jar of your favorite tomato pasta sauce and a can of evaporated milk. Heat tomato sauce in saucepan; add evaporated milk. Simmer until hot. Serve with cooked ravioli. Sprinkle with Parmesan cheese.
Happy eating!
This sounds really good! Thanks for sharing and for stopping by my blog.
Have a great weekend.
This sounds really tasty. Thanks!