For ➍3 large fresh tomatoes
½ small onion, chopped
3 garlic cloves, minced
2 tbs butter
4 tbs Parmigiano
2 ts basil flakes
½ ts oregano
1¼ tbs cream
slivered almonds
salt & pepper
Boil the tomatoes for 4-5 m or until tender. Chop the onions. Saute them in some oil till they look pinkish and glazed. Add the minced garlic and saute for 1 m.
Blend the tomatoes, onions and garlic mixture to form a smooth paste.
Add some butter to a heated pan. Add the sauce and let it boil on medium heat. Add the basil and oregano, salt and pepper, and let it simmer.
Whisk the cream and the Parmigiano cheese in a separate bowl into a thick mixture. Reduce the flame to low. Add this mixture to the tomato sauce.
(Meanwhile, cook the cheese ravioli.)
Layer the cooked ravioli in a dish. Top it with the sauce. Garnish with some more Parmigiano cheese, slivered almonds and basil flakes.
