Name: Cheese Ravioletti in Pink Sauce
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 to 6 servings
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

Directions

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9m Easy 97%

CLASS

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.

Cheese Ravioletti in Pink Sauce

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