1/2 stick butter
3 Tbsp. chopped onion
3 Tbsp. chopped carrot
3 Tbsp. chopped celery
1 can Italian tomatoes (or use regular diced tomatoes with 1 tsp. minced garlic and 1 tsp. Italian seasoning)
1 can diced tomatoes
1/2 tsp. salt (adjust as needed)
1 tsp. sugar
1/3 - 1/2 cup water
1/4 to 1/2 cup heavy cream or half & half
1 package chicken ravioli
Melt butter in large sauce pan. Saute onion, carrot and celery for a few minutes. Add in tomatoes, salt and sugar. Simmer for about 1 hour adding a little water about halfway through cooking time. Transfer to blender and puree. Return to sauce pan over low heat and add 1/4 to 1/2 cup heavy cream (or half & half). Heat through. Meanwhile, cook ravioli according to package instructions. Pour tomato cream sauce over cooked ravioli and top with Parmesan cheese.
One of these days, I'll get the nerve to try my hand at making homemade ravioli. Until then, I'll take the shortcut with the pasta and just top it with this delicious tomato cream sauce. It's a great way to fool the tastebuds...kind of like when I make a cake with a mix and then top it with frosting made from scratch. What's your favorite shortcut in the kitchen that delivers almost the same taste as "from scratch"?