Homemade Pasta Sauce with Ravioli

Homemade Pasta Sauce with Ravioli

Hello Friends!  

This recipe is so simple and easy, it is a true 30-minute meal, maybe even less.  Flavorful, easy, and aromatic, and you can effortlessly adjust the recipe to serve two or more hungry eaters. Let's get to it, shall we?

Ingredients

2 pints cherry or medley tomatoes

1 head garlic, halved

3 - 6 leaves basil, chiffonade cut

4 tablespoons EVOO

salt and pepper

Preheat the oven to 400-degrees. 

In an oven safe skillet or cast iron skillet, add the evoo, the tomatoes and the two halves of the garlic. Place the cut side into the evoo, then turn them over and sprinkle the tomatoes and the garlic with a little salt and pepper. Add about a fourth of the sliced basil to the tomatoes. Place in the oven for twenty to thirty minutes.  When about all of the tomatoes have popped, releasing their sweetness, and the garlic begins to turn a little golden, remove the skillet carefully.  Add the next two fourths basil to the skillet and let the sauce ingredients cool for about fifteen minutes. Place the sauce ingredients into a food processor and blend till smooth.  Set aside. 

Bring four cups to four quarts of water to a boil (four cups for two, four quarts for 4 or more) and salt generously. When the water comes to a roiling boil, add the ravioli or whatever pasta you are wishing to use, and boil till the pasta rises (if it is ravioli or tortelloni).  Now, pour the sauce into the skillet along with a drizzle of evoo and bring to medium heat. Use a spider or  hand-held strainer and add the pasta to the sauce skillet.  Toss with a wooden spoon until the ravioli has been fully coated. 

 Grate some Parmigiano-Reggiano or Pecorino-Romano cheese to each dish and enjoy!

Thank you for your time and consideration!  I am so happy you have come to visit my humble little site.  I am working on becoming more consistent with my recipe writing and posting.  Thanks, Again!

~Martin

Your In-House Cook