Restaurant Recipes

Tarbell's War-Torn Ravioli

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Yield: 4 servings

Ingredients

  • 24 store-bought Ricotta cheese ravioli, at room temperature
  • 2 (28 ounce) cans whole peeled tomatoes
  • 2 cloves garlic, minced
  • 1 red onion, diced
  • 1 teaspoon dried basil
  • 1 teaspoons chile flakes
  • 1 cup red wine
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 cup Romano cheese, grated

Instructions

  1. Sauté onion and garlic in olive oil until soft. Add red wine, tomatoes, chiles and basil. Simmer 1 to 1 1/2 hours until thickened.
  2. Season with salt and pepper.
  3. Heat ravioli in warm water or microwave, arrange on plates, pour sauce over and sprinkle with cheese.

Attribution

Chef Mark Tarbell, Tarbell's, Phoenix, Arizona



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