I’m happy to report out on another delicious recipe from the Granola-Ginger kitchen! This time I’ll be sharing my recipe for ravioli with gorgonzola tomato sauce featuring Red Gold tomatoes.
I’ve been making this special, creamy tomato sauce for quite a few years now and it is always a hit. I usually serve it over mushroom ravioli but this time I tried a roasted vegetable variety from a local store.
During the summer I will use garden fresh tomatoes that I’ve skinned and seeded to make this sauce. Fresh, homegrown tomatoes, have a mild sweet taste that is hard to find in most canned tomatoes I’ve purchased from the store. This time I used a combination of Red Gold canned tomato varieties- original diced and the Basil, Garlic, & Oregano. I was pleasantly surprised by the mild acidity I found when making the sauce with the canned tomatoes. The finished sauce tasted fresh and delicious!
Now on to the recipe…
Ravioli with Gorgonzola Tomato Sauce
Ingredients:
1/4 cup of butter
4-5 cloves of garlic finely chopped
1 small shallot finely chopped
2 14 oz or 1 28 oz can(s) of diced Red Gold tomatoes
8 oz of crumbled gorgonzola cheese
1/8 cup of fresh chopped basil
Fresh ground black pepper to taste
A dash of sugar
1 large package of ravioli (enough to feed 4-5 people)
Shredded Parmesan cheese for topping
Directions:
1. Bring a large pot of salted water to a boil to cook the ravioli.
2. In a large sauce pan, melt the butter and add the chopped garlic, shallot and black pepper. Cook until tender.
3. Add canned, Red Gold, tomatoes and bring to a simmer. Crush the tomatoes a with spoon in the pan as the sauce cooks down. Simmer for about 10 minutes. Add a dash of sugar at this time to reduce any acidity.
4. While the sauce is simmering, cook the ravioli according to the package.
5. Once the tomato sauce has thickened, reduce the heat to low, stir in crumbled gorgonzola cheese and fresh chopped basil. The cheese will melt and make the sauce creamy.
6. Drain ravioli and dish onto serving plates. Spoon the sauce over the ravioli and top with fresh parmesan cheese.
We enjoyed our meal with some sauteed brown butter green beans topped with almonds and capers, and a few slices of grilled chicken breast.
