Uninspired to cook? Even though I cook all of the time, I must admit there are days when I really do not feel like cooking. Last night, it was raining and we really didn’t feel like leaving the house to go out, so I made one of stand-by recipes; Sundried Tomato Sauce. This pasta sauce is great on any type of pasta or served over polenta. Last night, I had fresh ravioli and spinach in the refrigerator and assembled this quick to prepare meal. I served the ravioli over a bed of fresh spinach and it was fantastic.
Ravioli with Sundried Tomato Sauce
2015-06-28 08:36:31
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion diced
- 2 cloves of garlic, minced
- 1/2 cup sundried tomatoes in oil, diced
- 1/2 cup white wine
- 1 tablespoon fresh basil, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/8 teaspoon crushed red pepper flakes
- 1 cup heavy cream
- 3 tablespoons grated parmesan cheese
- Pasta
Instructions
- In a large sauce pan, heat oil olive over medium heat. Add onions and cook until transparent. Add garlic and sundried tomatoes. Cook for 3 minutes, stirring frequently. You do not want the garlic to become too brown. Add white wine, basil, salt and pepper, and red pepper flakes, bring to a boil, reduce heat to low and continue cooking for 5 - 8 minutes. Add cream, return to a boil, immediately reduce heat and cook until sauce thickens, this will take approximately 10 minutes. Add cheese. Toss with cooked pasta or serve over polenta. Top with additional cheese, if desired.
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