House Ravioli Pomodoro Recipe
Six-Cheese Ravioli, Tomato, Sherry Cream Sauce
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Ingredients
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Ravioli
Tomato Sherry Cream Sauce
Method
Ravioli
- 1
Cook the Ravioli
In a large pot, bring salted water to a boil. Add the six-cheese ravioli and cook according to package instructions, usually about 4-5 minutes, or until they float to the surface. Once cooked, drain and set aside.
Tomato Sherry Cream Sauce
- 2
Prepare the Sauce
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute or until fragrant.
- 3
Add Tomatoes and Sherry
Stir in the canned crushed tomatoes and sherry wine. Bring the mixture to a simmer and cook for about 5-7 minutes, allowing the flavors to meld.
- 4
Incorporate the Cream
Reduce the heat to low and stir in the heavy cream. Season with salt and black pepper, and let the sauce simmer for another 5 minutes, stirring occasionally.
- 5
Finish with Basil and Parmesan
Remove the sauce from heat and mix in the chopped fresh basil. Toss in the grated Parmesan cheese, allowing it to melt into the sauce.
Combine
- 6
Serve the Dish
Gently fold the cooked ravioli into the sauce, ensuring each piece is well coated. Serve immediately, garnished with additional fresh basil and Parmesan if desired.