Fresh Tomato Parmesan Sauce

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   Note: to make chiffonade, roll basil leaves lengthwise into tight cylinder. Slice cylinder crosswise into 1/8 inch ribbons.

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   Heat oil in large heavy skillet over medium heat. Add onions, 1/2 tsp salt, a gring of black pepper, and a 1/2 tsp sugar; saute until soft, about 10 minutes, stirring frequently. Add garlic; saute 1 minute, stirring to prevent browning. Add tomatoes and balsamic vinegar and bring to simmer. Lower heat and cook uncovered until softened, stirring frequently. For a fresher sauce with firmer tomatoes, simmer just 5 minutes. For a softer, smoother sauce, simmer longer-up to 15 minutes. Stir in basil during last minute of cooking; add salt and pepper to taste. Top freshly cooked and drained Ricotta, Mozzarella & Asiago ravioli with sauce and finish with freshly grated parmesan cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.