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Ravioli with Tomato Cream Sauce

DIETS: LC VT
Servings: 4
Time: 30 Minutes

Ingredients: 
  • 1/2 cup chopped onion
  • 2 Tablespoons butter
  • 2 Tablespoons flour
  • 1 can (14.5 ounces) Italian stewed tomatoes
  • 1 Tablespoon brown sugar
  • 1 bay leaf
  • 1 garlic clove, minced
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 18 ounces refrigerated or frozen cheese ravioli
  • 1/2 cup heavy whipping cream
  • Freshly grated Parmesan cheese and fresh chives or basil for garnishing, if desired

Instructions: 
  • Melt the butter in a large skillet over medium-high heat.
  • Add the onion and saute until tender (5-7 minutes).
  • Blend in the flour and simmer until it starts to thicken (3-4 minutes).
  • Meanwhile, put tomatoes in a blender or food processor and blend until pureed.
  • Add the tomato mixture to the onion mixture, and add the brown sugar, bay leaf, garlic, basil, salt and pepper.
  • Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes.
  • While tomato mixture is simmering, bring a large pot of salted water to a boil and cook ravioli according to package directions.
  • Remove the bay leaf from the sauce and add the heavy cream. 
  • Add the cooked ravioli and gently mix until combined.
  • Serve immediately and garnish with Parmesan and chives/basil, if desired.

Nutrition Info Per Serving: 
Calories 396
Total Fat 20 g
Cholesterol 152 mg
Sodium 1350 mg
Total Carbohydrate 42 g
Dietary Fiber 4 g
Sugars 10 g
Protein 14 g
*I am not a doctor.  The information on this platform is not a claim to treat, cure, prevent or diagnose any illness.  These remedies are intended to aid the healing process within your body (in correlation with existing traditional treatments).  Please talk to your family doctor before trying any natural remedies (especially if you are pregnant, nursing, or on prescription medication).  
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