Ravioli With Sun Dried Tomato Sauce
|Frozen meat ravioli/Cheese ravioli||1 Pound|
|Olive oil||1⁄4 Cup (4 tbs)|
|Onion||1 , chopped|
|Sun-dried tomatoes||2 Ounce, chopped (About 1/2 Cup)|
|Canned crushed tomatoes in puree||28 Ounce (1 Can)|
|Tomato sauce||8 Ounce (1 Can)|
|Red wine/White wine||1⁄4 Cup (4 tbs)|
|Finely chopped fresh basil/2 teaspoons dried basil||2 Tablespoon|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||4 Tablespoon|
Bring a large pot of water to the boil for the pasta.
Add salt and the ravioli and cook according to package directions.
Drain well and return to the cooking pot to keep warm.
Meanwhile, make the sauce.
Heat the oil in a large skillet or saucepan and cook the onion over medium-low heat for about 5 minutes until softened.
Add the sun-dried tomatoes, crushed tomatoes, tomato sauce, wine and pepper.
Cook gently, uncovered, for 10 minutes, stirring often.
Stir in the basil and cream and cook 5 minutes more.