- 4
Ingredients
- 2 (28 oz) cans whole peeled tomatoes
- 1/4 c butter, diced
- 6 cloves garlic, peeled
- 2 shallots, sliced
- 1/2 c heavy whipping cream
- 2 Tbsp chopped fresh basil
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1 lb Italian sausage, casings removed
- 1 (24 oz) bag frozen cheese ravioli, cooked according to package directions
Preparation
Step 1
Preheat oven to 425º.
Line a 13x9-inch baking pan with aluminum foil.
On prepared pan, toss together tomatoes, butter, garlic and shallots. Bake for 20 minutes or until shallots begin to brown.
To the container of a blender, add tomato mixture. Remove center piece from blender lid to allow steam to escape; secure lidand place a dish towel over opening to avoid splatters. Process mixture until chunky.
In a large sauce pan, stir together tomato mixture, cream, basil, salt, and pepper. Cook over medium-low heat until heated through.
Meanwhile, in a large skillet, cook sausage over medium heat until browned and crumbly; drain well, and add to tomato mixture.
Cook until heated through. Spoon sausage and tomato mixture over ravioli, and serve immediately.
From Cooking with Paula Deen, May/June 2014