This tomato ravioli sauce is a nice mixture of canned tomatoes, garlic some spicy pepper flakes and a little heavy cream to smooth it all out.
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Plan to boil the ravioli so it is ready at the same time as the sauce.
Bring a large pot of water to a boil. Add 1/2 teaspoon salt and the ravioli and cook 8-10 minutes to el dente. Drain.
Use a processor to pulse the Italian plum tomatoes and their juices until they are finely chopped.
Heat olive oil in a large skillet over medium heat and add the minced garlic. Saute for 3 minutes until the garlic is lightly browned.
Add the tomatoes and the hot pepper flakes, (to taste) to the skillet and bring to a boil.
Reduce the heat and stir in the chopped basil and the heavy cream. Stir in well to combine then turn off the heat.
Serve the sauce and ravioli in individual serving vessels. Sprinkle on some Parmesan cheese and chopped parsley.