Cheese Ravioli with Chunky Tomato Sauce
Four cheese ravioli with a chunky tomato and veggie sauce
Servings 4 servings
- 9 oz 4-Cheese ravioli fresh or frozen
- 2 tbsp 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 oz fire-roasted diced tomatoes
- ½ cup white wine
- 1 tsp salt
- ½ tsp. crushed red pepper
- ½ cup grated Parmesan cheese
Bring a large pot of water to the boil. Cook ravioli according to package directions.
Meanwhile, prepare veggies. Heat olive oil in a large sauté pan over medium high heat. Add onions and garlic and sauté until onion is slightly soft, approximately 2-3 minutes.
Add carrot, celery and peppers. Saute until veggies are slightly soft, approximately 4-5 minutes.
Add tomatoes with their liquid. Cook until liquid is reduced and sauce is thickened, about 10 minutes.
Add wine, salt and red pepper cooking for an additional 5 minutes.
Remove from heat and stir in Parmesan cheese.
Remove ravioli from water and drain each briefly on paper towels. Arrange on plate and spoon sauce over top. Add more Parmesan for serving, if desired.
Serving: 1g | Calories: 395kcal | Carbohydrates: 37g | Protein: 16g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 45mg | Sodium: 1349mg | Potassium: 144mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3305IU | Vitamin C: 16mg | Calcium: 196mg | Iron: 8mg