2 oz. pancetta or 2 strips thick-sliced bacon, finely diced
1 T. minced garlic
1 can (28 oz.) Italian plum tomatoes in juice
2 T. chopped fresh basil, divided
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
Pinch sugar
Pinch saffron
2 T. heavy or whipping cream
1 lb. fresh or frozen cheese ravioli, cooked according to package directions

Heat a large nonstick skillet over medium heat 2 minutes. Add pancetta; cook 5 minutes, stirring occasionally until golden. Reduce heat to low; add garlic and cook 1 to 2 minutes or until softened. Add tomatoes and juice, 1 T. of the basil, salt, pepper, sugar and saffron, if desired, breaking up tomatoes with a spoon. Increase heat to medium; simmer 20 minutes or until thickened. Stir in cream and cook 3 minutes more. Divide hot ravioli among 6 shallow serving bowls. Spoon tomato sauce over each serving, then sprinkle with remaining 1 T. basil.

Makes 6 servings
calories: 350
total fat: 16.5g