Ravioli with Summer Tomato Sauce

After a long day of working and then running around battening, down the hatches in preparation for Hurricane Irene I was hungry and feeling like pasta.  I picked up some fresh, cheese ravioli at a local market.  I wanted to make a quick summer vegetable sauce with great flavours in the broth.  I have no idea what impact this hurricane is going to have on us but we're prepared. And that includes having lots of non-perishable food so anticipating not a lot of cooking over the weekend I was pretty happy to make something with lots of fresh ingredients.  Even better every vegetable & the herb came from either the CSA or my garden!!

Ravioli with Summer Tomato Sauce
Fresh Cheese Ravioli
Olive Oil - a lot not just to coat the pan
Onion, half of a sweet one, diced
4 cloves of garlic, minced
Good size pinch of crushed red pepper
Cherry Tomatoes, cut in half
Green Bell Peppers, diced in large pieces
White Wine - about 1/2 a cup
Handful of basil, chiffonade
Pecorino cheese, grated

Cook the ravioli for 6 minutes in salted, boiling water.  In a large saute pan, add the olive oil and onion and cook until onion starts to soften.  You are going to need lots of olive oil so the onion is almost swimming in it - the oil will be part of the sauce.  Add the garlic, red pepper and tomatoes and saute for several mins. Add the pepper and cook for 1-2 mins.  Add the wine and be sure it's wine you like to drink - cook it until the alcohol cooks out. 

Spoon the ravioli into the sauce and add some of the pasta water if you need more liquid.  Toss the ravioli and let it cook for a few minutes in the sauce.  Add the basil just before serving.

Grate the Pecorino cheese over each serving and enjoy!. 

Ravioli with Summer Tomato Sauce