Name: Christinis Ristorante Italianos Ravioli Aurora Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 12 pieces fresh three-cheese ravioli (store-bought or homemade); 1 tbs salt (for pasta water); 1 tsp olive oil (for tossing cooked ravioli); 1 tbs extra-virgin olive oil; 1 tbs unsalted butter; 0.25 cups yellow onion, finely chopped; 2 pieces garlic, minced (about 2 cloves); 1 cups cherry tomatoes, halved (or 14 oz canned diced tomatoes, drained); 2 tbs dry sherry; 1 tbs brandy (or cognac); 1 tsp tomato paste; 0.5 tsp freshly ground black pepper; 0 to taste salt (to taste for sauce); 0.5 cups heavy cream; 0.25 cups grated Parmesan cheese (preferably Parmigiano-Reggiano); 0.5 tbs unsalted butter (additional, for finishing); 2 tbs fresh basil leaves, chiffonade (or parsley); 0.25 tsp red pepper flakes (optional); 2 tbs grated Parmesan (for sprinkling); 3 pieces fresh basil leaves (garnish)

Method

Ravioli

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Gently add the 12 pieces of three-cheese ravioli and cook according to package instructions (usually 3–5 minutes) until al dente and they float. Reserve 1/2 cup of the pasta cooking water, then drain the ravioli and toss very lightly with 1 teaspoon olive oil to prevent sticking. Keep warm.

Sauce Base

While the pasta cooks, heat 1 tablespoon extra-virgin olive oil and 1 tablespoon butter in a large skillet over medium heat until the butter foams. Add the finely chopped 1/4 cup onion and sauté until translucent, about 3–4 minutes.

Add the minced garlic (2 cloves) and cook, stirring, for 30–45 seconds until fragrant but not browned.

Add the 1 cup halved cherry tomatoes (or drained canned diced tomatoes). Cook, stirring occasionally, until they begin to soften and release juices, about 4–6 minutes. If using whole cherry tomatoes, gently press a few with the back of the spoon to break them up.

Deglaze & Flavor

Stir in 1 teaspoon tomato paste and cook 30 seconds to concentrate its flavor. Pour in 2 tablespoons dry sherry and 1 tablespoon brandy to deglaze the pan, scraping any browned bits from the bottom with a wooden spoon. Allow the alcohol to reduce for about 1–2 minutes so most raw alcohol aroma cooks off.

Season with 1/2 teaspoon freshly ground black pepper and a pinch of salt (adjust later). If you like heat, add 1/4 teaspoon red pepper flakes now.

Cream & Finish

Lower the heat to medium-low and stir in 1/2 cup heavy cream. Simmer gently, stirring, until the sauce slightly thickens, about 2–3 minutes.

Stir in 1/4 cup grated Parmesan and 1/2 tablespoon additional butter until melted and the sauce becomes glossy. If the sauce is too thick, add up to the reserved 1/2 cup pasta water, 1–2 tablespoons at a time, until you reach a silky consistency that will coat the ravioli.

Taste and adjust seasoning with salt as needed. Stir in 2 tablespoons chiffonaded fresh basil (or parsley) just before combining with the ravioli.

Assemble & Serve

Add the drained ravioli to the skillet with the sauce. Gently toss or spoon the sauce over the ravioli to coat, warming them in the sauce for 30–60 seconds. Be careful not to break the ravioli.

Plate 6 ravioli per serving (this recipe makes 2 servings). Sprinkle 2 tablespoons grated Parmesan over both plates and garnish with 3 fresh basil leaves each. Serve immediately.