chelsea'srecipes

for the sauce:
2 T olive oil
1 small chopped onion
2 cloves chopped garlic
2 14 oz cans italian tomatoes with liquid
1 T dried basil
s & p

for the ravioli:
9 oz. ravioli
2 T olive oil

Heat olive oil and saute the onion and garlic for 5 minutes. Add tomatoes, breaking up larger pieces, and bring to a boil. Simmer over low 15 minutes. Add basil, and season with s & p.

cook the ravioli acc. to directions. drain and separate the ravioli, blot dry with paper towels. Heat olive oil and saute for 2 -3 minutes per side. Drain and serve immediately.