Beef Ravioli with Tomato, Basil & Garlic Sauce
Recipe from: BIBA'S ITALIAN KITCHEN Cookbook

24 Beef Ravioli, cooked and drained
(Note: I use frozen beef ravioli from Graziano Bros. Grocery. You could substitue beef ravioli wiith chicken or cheese ravioli.)

2 Tablespoons olive oil
3 Tablespoons unsalted butter
2 to 3 cloves of garlic, sliced thin
18 oz. crushed and seeded canned Italian plum tomatoes with juice
6 to 8 fresh basil leaves

Heat 2 Tablespoons of the butter and the olive oil in a large skillet over medium heat. When the butter foams, add the garlic, heat for a minute or less (just until the garlic is soft), then add the tomatoes and the basil, and season with salt. Cook stirring a few times, until the tomatoes are heated through and the juice has thickened, 3 to 4 minutes.

Stir in the remaining Tablespoon of butter and turn the heat off under the skillet. Note: Adding a bit of butter to the sauce just before tossing with the pasta makes it creamier and denser so that it will cling to the pasta.

WHILE the sauce is cooking, bring a large pot of water to a boil. Add 1 Tablespoon of salt and the ravioli. Cook, uncovered, over high heat until ravioli are tender but still a bit firm to the bite. Drain ravioli and place in the skillet with the sauce. Toss gently and quickly over low heat until the pasta and the sauce are will combined. Note: Adding the pasta to the skillet with the sauce and mixing it over low heat distributes the sauce more evenly. If pasta seems dry, add a few Tablespoons of the pasta cooking water.

Serve with a sprinkling of Parmigiano.

YIELD: 4-6 servings