This recipe is good enough for company and on the table with about 5 minutes prep and 15 minutes of cook time. My mom found the original on recipezaar.com, she and I modified it to make it even faster. The sauce is the key to the recipe and frankly you can use any kind of ravioli you like with it. Pairs nicely with a chianti, merlot or zinfandel. Serve with a pre-mix cesear salad from the store and breadsticks to round out the meal.
Serves 4-5
Ingredients:
2 packages lobster ravioli (frozen or from the cold case in the supermarket; Monterey Pasta Co. makes a good one. )
1/4 cup olive oil
5 cloves garlic – peeled and crushed (2.5 tsp if you use the wet garlic in the jar)
2 cans diced Italian tomatoes. Get the flavored ones with garlic and basil.
Hot pepper flakes to taste
1/4 cup heavy cream
3 TBS chopped fresh basil
3/4 cup grated or flaked parmigiano-reggiano cheese for garnish
chopped fresh parsley for garnish (optional)
1. Bring salted pasta water to boil in a large stock pot over high heat. Add ravioli and cook according to package directions.
2. Heat olive oil in large skillet.
3. Add chopped garlic and cook until lightly browned — about 3 minutes.
4. Add tomatoes, bring to a boil and add salt and crushed red pepper flakes to taste.
5. Lower the heat and simmer for about 5 minutes or until the pasta is finished cooking.
6. Remove from heat and stir in heavy cream and fresh basil.
7. Drain pasta and place in serving bowl with sauce.
8. Top with cheese and chopped parsley before serving.
