2 oz. pancetta or 2 strips thick-sliced bacon, finely diced
\n1 T. minced garlic
\n1 can (28 oz.) Italian plum tomatoes in juice
\n2 T. chopped fresh basil, divided
\n1\/2 tsp. salt
\n1\/4 tsp. freshly ground black pepper
\nPinch sugar
\nPinch saffron
\n2 T. heavy or whipping cream
\n1 lb. fresh or frozen cheese ravioli, cooked according to package directions<\/p>\n
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.<\/p>\n
Makes 6 servings
\ncalories: 350
\ntotal fat: 16.5g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n