This classic dish can be an entree on a busy weeknight, or a side dish for a weeknight dinner party. Any of the Armanino ravioli selections work well here, so feel free to swap in your favorite.
2 tbsp unsalted butter
½ onion, chopped
2 garlic cloves, chopped
2 tbsp tomato paste
freshly ground black pepper
28 oz can crushed tomatoes
¾ cup heavy cream
1 lb Armanino Four Cheese Ravioli (1 package)
Armanino Grated Parmesan Cheese, for serving
Melt butter in a large pot over medium heat. Add onion, season with salt, and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, 1 minute. Add tomato paste and cook until darkened, another 1-2 minutes. Stir in tomatoes, season with salt and pepper, and bring to a gentle simmer. Cook for 10-15 minutes, or until flavors have melded and sauce is thickened.
Blend the sauce to a smooth consistency with an immersion blender or stand blender. Stir in cream; adjust seasoning. Keep warm while you make the pasta.
Bring a large pot of water to a boil. Cook ravioli as directed on package. Drain, reserving ½ cup pasta cooking water, and return to pot.
Add enough tomato sauce to coat the ravioli (you may not need all of it). Stir in a splash of water, if needed, to thin the sauce. Serve with extra black pepper and grated Parmesan.