Ingredients

• 2 tablespoons olive oil
• 1 small yellow onion, diced
• 1 tablespoon thinly sliced garlic
• salt and pepper
• 6 fresh Roma (plum) tomatoes
• 14-1/2 cup heavy cream
• 1/4 cup coarsely c hopped fresh bsil
• 1 tablespoon butter
• 24 four-cheese ravioli
• freshly grated Parmesan cheese (optional)

Directions

Heat olive oil in a large skillet over medium heat, then add onion and sauté until soft and translucent (about 3-5 minutes). Add

sliced garlic and cook, stirring frequently, for about 1 minute. Sprinkle with salt and pepper to taste and briefly stir again. Remove from heat.

Roughly chop tomatoes and add to the onion and garlic mixture. Return skillet to the burner and cook over medium heat for about 5 minutes, stirring occassionaly. Add 1/4 cup of the heavy cream (or more as desired to lighten the sauce to taste). Bring the mixture to a boil, then reduce heat and simmer until sauce is reduced by about a third. When sauce is almost at your desired consistency, stir in chopped basil and cook for 1 or 2 minutes longer. Add butter and stir until melted and blended into the sauce. Remove from heat and cover to keep warm.

Prepare ravioli according to package directions. Once cooked and drained, transfer ravioli to a serving bowl. Add 1/2 to 3/4 cup of the sauce and gently mix (preferably with a rubber spatula).

Onced dished onto serving plates, top with additional sauce. Top with freshly grated Parmesan cheese, if desired.