Pasta Sauce Recipies Recepies

Cappeli D'Angelo with Parmesan Sauce

• 1 cup unsalted butter
• 1 pound Capelli D'Angelo, cooked al dente
• 1 1/2 cups freshly-grated Parmesan cheese
• Salt
• Freshly-ground black pepper

Fried Ravioli with Quick Tomato Sauce

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

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. 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. Add the basil and season with salt and pepper.
Makes about 2 1/2 cups.

Cook the ravioli according to the package directions. Drain and manually separate the ravioli to prevent them from sticking together. Blot dry with paper towels.
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. Drain on paper towels and serve immediately.
Serves 6 to 10 as an hors d'oeuvre or 4 to 6 as a first course.