Crisply Ravioli with Marinara Sauce
|48||1x1-inch ravioli of choice|
|8 tablespoons||olive oil, divided|
|1 medium||onion, minced|
|3 cloves||garlic, minced|
|28 ounces||stewed tomatoes|
|6 ounces||tomato paste|
|1/2 teaspoon||crushed red pepper flakes, or to taste|
|Salt and pepper to taste|
|1/2 cup||dry 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.