Cheese Ravioletti in Pink Sauce

Name: Cheese Ravioletti in Pink Sauce
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 3 tablespoons extra-virgin olive oil; 2 cloves garlic (peeled and smashed); 2 shallots (chopped); 1/2 teaspoon kosher salt; 1/2 teaspoon chile flakes; One 13-ounce package cheese ravioletti; 1/2 cup dry white wine (such as pinot grigio); 1 cup tomato puree (such as Mutti); 1/3 cup heavy cream (room temperature); 1 cup freshly grated Parmesan; 1/2 cup fresh basil (chopped)

Servings

Cook Time

25 minutes

Image of Cheese Ravioletti in Pink Sauce

Ingredients

3 tablespoons extra-virgin olive oil
2 cloves garlic (peeled and smashed)
2 shallots (chopped)
1/2 teaspoon kosher salt
1/2 teaspoon chile flakes
One 13-ounce package cheese ravioletti
1/2 cup dry white wine (such as pinot grigio)
1 cup tomato puree (such as Mutti)
1/3 cup heavy cream (room temperature)
1 cup freshly grated Parmesan
1/2 cup fresh basil (chopped)

Instructions

As seen on: Giada Entertains, Episode 6. Fro-Mantic Dinner for Eight.
Bring a large pot of salted water to a boil over high heat.
Heat a large skillet over medium-low heat. Add the olive oil, garlic, shallots and salt. Cook, stirring often, until the shallots are beginning to turn golden, 5 to 6 minutes. Add the chile flakes and cook an additional 2 minutes.
Add the ravioletti to the boiling water and cook for 7 minutes, or 2 minutes less than package instructions.
Meanwhile, add the wine to the pan with the shallot mixture and reduce by half, about 2 minutes. Stir in the tomato puree and cream and simmer for 5 minutes, stirring occasionally. Using a slotted spoon or spider, remove the ravioletti from the water and add them straight to the skillet. Before stirring, sprinkle with 3/4 cup of the Parmesan. Stir the ravioletti into the sauce.
Top with the basil and the remaining 1/4 cup Parmesan before serving.