Cheese Ravioli with Arrabbiata Sauce
Arrabbiata literally means "angry" in Italian. This uncomplicated classic combines tomatoes, garlic, and red pepper flakes to create a spicy, satisfying sauce with a little kick.
Ingredients
- 1 package Louisa Cheese Ravioli
- 3 tbsp. extra virgin olive oil
- 8 oz. canned whole plum tomatoes, diced small (preferably San Marzano)
- 2 tsp. garlic, minced
- 1 tsp. crushed red pepper flakes
- 1 tsp. salt
- ¼ cup fresh basil, thinly sliced
- ½ cup Romano cheese, grated
Directions
-
Heat large covered saucepot of unsalted water to boiling over high heat. Add frozen ravioli; stir gently. Reduce heat to medium and cook, uncovered, 5 minutes. Drain and set aside.
- Meanwhile, in a large skillet, sauté garlic with olive oil for 1 minute. Gently toss in pepper flakes then add tomatoes. Lower heat and simmer for 10 minutes. Season with salt.
- Gently add ravioli to the skillet and gently toss with basil.
- Serve immediately with Romano cheese.
Four Cheese Ravioli
