Recipe by Catrine Kelty
1 pound Mama Rosie’s Cheese and Spinach Ravioli
3 tablespoon olive oil
1 onion minced
2 garlic cloves minced
½ teaspoon salt
1 pound fresh tomatoes, chopped
¼ teaspoon hot pepper flakes (optional)
2 tablespoon fresh basil, coarsely chopped
In a large saucepan, heat the olive oil.
Add the onion and cook until soft. Add garlic and cook until fragrant, about one minute.
Add the tomatoes and salt, letting the tomatoes release their juices before crushing them with a wooden spoon.
Reduce the heat and let simmer 15 to 20 minutes, until the sauce thickens slightly and the tomatoes are soft and saucy.
Add optional pepper flakes; season with more salt if needed.
Transfer to a bowl and add basil before serving.
Pour over a plate of Mama Rosie’s Cheese Ravioli.