Crispy Ravioli with Marinara Sauce

481x1-inch ravioli of choice
8 tablespoonsolive oil, divided
1 mediumonion, minced
3 clovesgarlic, minced
28 ouncesstewed tomatoes
6 ouncestomato paste
1 tablespoonsoregano
1 tablespoonsbasil
2 tablespoonsparsley
1/2 teaspooncrushed red pepper flakes, or to taste
Salt and pepper to taste
1/2 cupdry white wine


In a large sauté pan, heat 2 tablespoons of oil over medium heat. When hot, place a single layer of raviolis in the pan. Pan fry until crisp, 6 to 8 minutes. Remove from pan and keep warm. Work in batches, adding more oil as needed, until all raviolis are crisp. Layer ravioli on a baking sheet and keep warm in a 200 F oven.

Add 2 tablespoons, if needed, to sauté pan, and add onions and garlic. Sauté until onions are soft. Add tomatoes and tomato paste. Cook 4 minutes, stirring often. Add remaining ingredients, and using an immersion blender, blend mixture until smooth. Bring to a simmer, and cook for 30 minutes. Serve with crisp ravioli.

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