Your new meatless Monday favorite! This simple cherry tomato sauce enhances the fresh and flavorful spinach and cheese ravioli for a light but satisfying meal the whole family will enjoy.
1 package Louisa Spinach & Cheese Ravioli
¼ cup extra virgin olive oil
5 medium garlic cloves, thinly sliced
1 pint cherry or grape tomatoes, cut in half
1 tbsp. tomato paste
½ tsp. salt
½ tsp. crushed red pepper flakes (optional)
½ cup water
1 tbsp. fresh oregano or marjoram leaves, coarsely chopped
Parmigiano-Reggiano cheese, freshly grated, to taste
In large covered saucepot over high heat bring 4 quarts unsalted water to boiling. Add frozen ravioli; stir gently. Reduce heat to medium and cook, uncovered, 5 minutes. Drain ravioli, then return to the same saucepot.
Meanwhile, in large skillet, heat oil over medium heat. Add garlic and cook 30 seconds or until golden, stirring. Add tomatoes, tomato paste, salt and red pepper flakes, if using, and cook 3 minutes, continue to stir.
Add water and stir; heat to boiling. Reduce heat to medium-low and simmer 10 minutes or until sauce thickens and tomatoes soften. Stir in oregano.
Pour sauce over ravioli and gently fold to coat. Sprinkle with cheese to serve.