Tomato sauce for ravioli
4 servings
60 minutes
Tomato sauce for ravioli is a classic of Italian cuisine, bringing rich flavors and cozy Mediterranean aromas. Its history dates back centuries when Italian chefs first began using ripe tomatoes to create rich sauces. In this recipe, the sweetness of the tomatoes is enhanced with caramelized onions and a delicate creamy note of Gruyère cheese. The sauce not only perfectly complements the ravioli but also gives them an appetizing golden crust when baked. The finished tomato sauce has a rich, slightly sweet taste with soft spicy undertones. It transforms simple ravioli into a culinary masterpiece, creating a harmony of textures – from tender pasta to melted cheese. The dish is perfect for a family dinner or a cozy evening with a glass of red wine.
1
Finely chop the onion. Peel the tomatoes and cut them into cubes. Grate the cheese.
- Onion: 50 g
- Tomatoes: 1.5 kg
- Gruyere cheese: 100 g
2
Heat sunflower oil in a pan, add onion and cook on low heat for 5 minutes until soft. Add tomatoes and fry, mashing them with a spatula, for another 10 minutes. Let the mixture cool slightly, then transfer to a blender and puree. Add sugar and a pinch of salt.
- Sunflower oil: 3 tablespoons
- Onion: 50 g
- Tomatoes: 1.5 kg
- Sugar: 1 teaspoon
- Salt: to taste
3
Preheat the oven to 200 degrees. Spread some sauce in a baking dish, sprinkle half of the cheese. Layer the ravioli on top of the cheese and pour the remaining sauce over. Sprinkle with cheese and pieces of butter again. Bake for 20-30 minutes until golden brown.
- Butter: 25 g
- Gruyere cheese: 100 g