This is a fine fast sauce for Shrimp and Tomato Ravioli and Simple Ricotta Ravioli (preceding recipes) as well as for Potato, Leek, and Bacon Ravioli (page 186). Make the sauce just before the ravioli come out of the pot, for the freshest taste. You should definitely peel the tomatoes for this: see my method on page 261.
Recipe information
Yield
for 20 ravioli grandi or 1 pound of pasta
Ingredients
Preparation
In a 14-inch skillet, toast the garlic slices in the olive oil for 1 minute. Scatter in the chopped tomato, sprinkle on the salt, add the reserved juices and a few tablespoons of pasta water, then toss for a few more minutes, just barely cooking the tomatoes. Turn off the heat and stir in the basil. Toss with hot pasta right out of the cooking pot. Use half the sauce for dressing each batch of 10 ravioli grandi.
