Cheese Ravioli with Chunky Tomato Sauce
You'll love the combination of flavors in this cheese ravioli with chunky tomato sauce. Make this easy family dinner tonight.
Servings 4 servings
Ingredients
- 9 ounces cheese ravioli fresh or frozen
- 2 tablespoons olive oil
- ½ large onion diced
- 2 cloves garlic minced
- 1 carrot peeled and diced
- 1 stalk celery diced
- ½ large bell pepper
- 14.5 ounces fire-roasted diced tomatoes
- ½ cup white wine
- 1 teaspoon salt
- ½ teaspoon crushed red pepper flakes
- ½ cup grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Cook the ravioli according to the package directions.
- While the ravioli cooks, make the sauce. Prepare the veggies by dicing and mincing as needed.
- Heat the olive oil in a large sauté pan over medium-high heat. Add the onions and garlic. Sauté until the onion is slightly soft, approximately 2-3 minutes.
- Add the carrot, celery, and peppers. Saute until the veggies are slightly soft, approximately 4-5 minutes.
- Add the tomatoes with their liquid. Cook until the liquid is reduced and the sauce is thickened, about 10 minutes.
- Add the wine, salt, and red pepper, cooking for an additional 5 minutes.
- Remove the pan from the heat and stir in the Parmesan cheese.
- Remove the ravioli from the water and drain briefly on paper towels. Arrange the ravioli on a plate and spoon the sauce over. Add more Parmesan for serving, if desired.
Notes
- The sauce may be prepared in advance and reheated when ready to serve.
- The tomato sauce is vegetarian-friendly. Be sure to check that the cheese ravioli you use is also vegetarian if that's a concern.
- May be refrigerated for days or frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1 | Calories: 393kcal | Carbohydrates: 37g | Protein: 14g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 45mg | Sodium: 1370mg | Potassium: 153mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3201IU | Vitamin C: 16mg | Calcium: 171mg | Iron: 8mg
