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Fried Ravioli with Quick Tomato Sauce




  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, finely chopped
  • 2 (14 1/2 ounce) cans Italian-style tomatoes, with liquid
  • 3 tablespoons coarsely chopped fresh basil or 1 tablespoon dried basil
  • Salt and coarsely-ground pepper, to taste


  • 9 ounces frozen or refrigerated ravioli of your choice
  • 2 tablespoons olive oil


  1. Begin with the sauce. Heat the olive oil in a skillet over moderate heat and sauté the onion and garlic for about 5 minutes, until tender but not brown.
  2. Add the tomatoes, breaking up the larger pieces with the edge of a spoon if necessary, and bring to a boil. Simmer over low heat for 15 minutes, until the sauce has thickened some.
  3. Add the basil and season with salt and pepper.
  4. Cook the ravioli according to the package directions.
  5. Drain and manually separate the ravioli to prevent them from sticking together. Blot dry with paper towels.
  6. Heat the olive oil in a skillet (preferably nonstick) over moderate heat and sauté the ravioli for 2 to 3 minutes per side, until lightly browned and slightly crisp.
  7. Drain on paper towels and serve immediately.

Serves 6 to 10 as an hors d'oeuvre or 4 to 6 as a first course

2 1/2 cups sauce


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