Ravioli with Tomato and Basil Cream Sauce (4 to 6 servings)
plus salt for the pasta water
-Put a large (6 to 8 quart) pot of water on your stove to boil.
-While you're waiting for the water to boil, prep your ingredients and make your sauce.
Mince the shallot. Stack the basil leaves and slice them into ribbons.
Dice the tomatoes.
Heat the butter in a medium saucepan over medium heat.
Add the shallots. Crush the garlic directly into the pan.
Stir it around for a few minutes until they start to soften. Stir in the wine and chicken broth.
Turn up the heat and bring to a boil.
Mix the cornstarch into the light cream. Add to the skillet. Add a pinch of salt.
Reduce heat and slowly simmer, stirring constantly, until the sauce thickens.
-In the meantime, your pasta water has probably started to boil. Add some salt to the water and stir.
Add the ravioli to the boiling water and stir.
The ravioli will cook quickly, probably 4 to 5 minutes. When they float to the top of the water, you
will know they are done. When your sauce has thickened, turn the heat down to low. Add the basil
and tomato to the sauce. Stir to combine. You just want to bring the tomato and basil up to
temperature; you don't want to cook it and turn it to mush, which is why you wait until the last
minute before adding. If you feel that the sauce is too thick, add a spoonful or two of the pasta
water.
-When the ravioli float to the top of the water, they are done. Remove the ravioli with a slotted spoon.
Pour the sauce over the ravioli and gently stir. If desired, sprinkle with Parmesan cheese.
Serve immediately.