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Classic Ravioli

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Ingredients
  Veal stuffed ravioli 1 Pound (450 Gram)
  Butter 30 Milliliter (2 Tablespoon)
  Dry shallots 1 , chopped (French)
  Garlic 1 Clove (5 gm), finely sliced
  Tomato sauce 355 Milliliter (1 1/2 Cup)
  Chopped basil 1⁄2 Teaspoon (2 Milliliter)
  Chopped chives 1⁄4 Teaspoon (1 Milliliter)
  Dried thyme 1 Pinch
  Salt To Taste
  Pepper To Taste
Directions

–  Cook ravioli in boiling salted water. Rinse under cold running water, then drain and set aside.
–  In a skillet, melt butter and cook shallot and garlic. Add tomato sauce. Season with salt, pepper, basil, chives and thyme, and simmer for 5 minutes.
–  Add ravioli and stir.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Ingredient: 
Pasta

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