• 2 28oz. cans crushed tomatoes
  • 5 Roma tomatoes chopped
  • 1 medium size yellow onion chopped
  • 1 cup of grated parmesan cheese
  • 1 tbsp. olive oil
  • 5 chopped cloves of garlic chopped
  • 1 tbsp. sugar
  • ½ tsp. salt
  • ½ tsp. red pepper flakes (add more if you like spice)
  • 2 tbsp. Italian Herbs paste (in produce section of store)
  • ¼ cup of cream
  • 1 tbsp. chopped fresh basil
  • 1 tbsp. chopped parmesan for garnish
  • 1 package of cheese ravioli



  1. In a large pot add chopped tomatoes, olive oil, and garlic cook for 10 minutes over medium heat.
  2. Stir in crushed tomatoes, sugar, red pepper flakes, oregano, and Italian herb paste. Cook for 30 medium over medium low heat.
  3. Stir in parmesan cheese and cream. Cook over low heat for 15 minutes.
  4. Set sauce aside, you will have enough sauce for 3 packages of ravioli. You can freeze extra sauce for future dinners.
  5. In another pot fill with water to half full.
  6. Bring water to boil, add ravioli. Cook until raviolis are tender and heated through, about 10 minutes.
  7. Plate ravioli and top with creamy tomato sauce.

Garnish with additional grated cheese and chopped basil.


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