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Tarbell's War-Torn Ravioli


  • 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


  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.

Serves 4.

Source: Chef Mark Tarbell, Tarbell's

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