Ravioli Rosa
If you’ve ever eaten in a dairy kosher restaurant in Israel – this sauce is the best seller hands down and what we order no matter what else is on the menu.
It’s like a vodka sauce … but not. It’s actually better on my opinion.
Ingredients
Cooked pasta (I usually use mushroom ravioli but any kind will work)
2 tbsp. Butter
2 tbsp olive oil
1 large onion, diced
Salt & pepper
2 garlic cloves, minced
3 tbsp tomato paste
2/3 cup heavy cream
1/4 cup shaved Parmesan cheese
Fresh parsley or basil for garnish
Instructions
In a large sauté pan, melt the butter and then add the oil. Then add the onions, mix and let cook in the butter for about 5/7 minutes.
Add the salt, pepper and garlic and mix well. Let cook a few minutes more and then add the tomato paste.
Mix the tomato paste in well with the onions and cook down for another few minutes.
Add the heavy cream. Let the cream just come to a boil and then add the Parmesan cheese. Mix well and cook for a minute or so.
Then add your cooked pasta into the sauce. Mix very well to your pasta is fully coated.
Let the sauce cook into the pasta for a few minutes. Garnish with the parsley and more Parmesan cheese.
Serve!