Cheese Ravioli with Marinara Sauce


  1. In a food processor place, tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
  2. In a large skillet over medium heat sauté the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine. Simmer for 30 minutes, stirring occasionally.
  3. Meanwhile bring a large pot of water to a boil. Cook ravioli per package instructions. Drain and set aside.
  4. When sauce is ready combine the cooked ravioli and marinara sauce in a medium sized saucepan over medium-high heat; cook for 1 minute or until warm tossing to coat the pasta and serve spooning into a long serving platter. Garnish with shaved Parmesan cheese or chopped basil.


  • 2 garlic, clove(s), minced
  • 1/4 cup oil, olive
  • 2 tbsp oregano, dried
  • 1/4 cup parsley, fresh, chopped
  • 16 Piancone Jumbo Round Cheese Ravioli
  • to taste salt and pepper
  • 2 14 1/2 oz cans stewed tomatoes
  • 6 oz tomato, paste
  • 1/3 cup white onion, finely diced
  • 1/2 cup white wine, dry