Ravioli Marinara
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INGREDIENTS 1 large onion, finely chopped (about 1 cup) 2 tablespoons olive oil 2 cloves garlic, finely chopped 1 (35-ounce) can plum tomatoes, undrained 2 teaspoons sugar 1/2 teaspoon leaf basil, crumbled 1/4 cup chopped parsley 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1 pound cheese ravioli 1/4 cup grated Parmesan cheese Sauté the onion in the oil in a heavy, medium-size skillet over medium heat, stirring occasionally, until the onion is softened, for about 7 minutes. Add the garlic and cook for 30 seconds more. Add the tomatoes and their liquid, breaking up the tomatoes. Add the sugar and basil, and bring to boiling. Lower the heat and simmer, stirring occasionally, for 25 to 30 minutes, or until the sauce is reduced to 3-1/2 cups. Stir in 2 tablespoons of the parsley, the salt and pepper. Set aside. Cook the ravioli in a large pot of boiling water, following the package directions. Drain the ravioli and return it to the pot. Add the sauce and cook just until heated through. Serve the ravioli with the marinara sauce spooned over it. Sprinkle with the remaining parsley and the Parmesan cheese. Makes 4 servings