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Fresh Tomato Sauce with Basil atop Asiago Cheese, Roasted Garlic and Fresh Basil Ravioli

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Serving Size: 
  • 12 oz. Pappardelle's Asiago Cheese, Roasted Garlic & Fresh Basil Ravioli
  • 1 lb. fresh tomatoes
  • 1 tablespoon¬†Bella Sol California Extra Virgin Olive Oil
  • 2 cloves garlic, minced
  • Fresh basil, a¬†few sprigs
  1. Peel, seed and chop tomatoes.
  2. In a medium saucepan, add a hearty dollop of olive oil. Add garlic and cook until soft, about 5 minutes. Add tomatoes and let cook for about 3-5 minutes.
  3. Meanwhile, cook ravioli in 4 quarts of water for each pound. Add a hearty pinch of salt. Bring water to a full boil, reduce heat and then add ravioli. (If you add ravioli when the water is at a robust boil, you risk having the ravioli split open.) Occasionally, stir gently to prevent ravioli from sticking to the bottom of the pot. Once water returns to a gentle boil, cook about 8-12 minutes. Drain carefully, or simply use a slotted spoon to remove the ravioli individually from the pot.
  4. Serve piping hot with sauce drizzled over ravioli. Tear fresh basil and sprinkle on top.

From This Recipe

$9.50 | 24 small squares - about 12 oz.