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Ingredients
- Ingredients
- 2 tablespoons OLIVE OIL
- 1 medium ONION (chopped)
- 3 clove(s) GARLIC (minced)
- SALT
- PEPPER
- 1 1/2 Dried THYME OR OREGANO
- 1 can (28 ounces) WHOLE TOMATOES
- 1 can (28 ounces) CRUSHED TOMATOES
- 2 pounds RAVIOLI
- 1 1/2 Cup SHREDDED MOZZAELLA CHEESE
- 1/2 cup PARMESAN CHEESE
Preparation
Step 1
Instruction
Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat. Add onion, garlic, and season with salt and pepper. Cook; stir occasionally, until softened, about 5 minutes. Add thyme and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up tomatoes with spoons, until sauces is thickened and reduced to about 5 ½ cups, 20 to 35 minutes
Meanwhile, cook ravioli in a large pot of boiling salted water, until they float to the top. Drain pasta and return to pot.
Toss sauce with pasta. Pour pasta into a large gratin dish or 9 by 13 inch baking dish and sprinkle with cheese. Bake until golden, 20 to 25 minutes. Cool slightly before serving.