Ravioli with Tomato Alfredo Sauce
3 tablespoons unsalted butter
1/4 cup + 2 tablespoons heavy cream
3 tablespoons Romano cheese
2 tablespoons Parmesan cheese
Pinch of garlic salt
Freshly ground black pepper
1 (8 ounce) can tomato sauce
1-1/2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1-1/2 teaspoons sugar
8 ounces ravioli (or tortellini, penne, linguini, etc.)
1/2 cup mozzarella (optional)
- In a medium skillet, add the butter and cream and melt together over medium-low heat. (It is very important that the heat doesn’t get too high while making the sauce. Keeping the stove on a slightly lower heat at this time helps make the sauce creamier and not separate.)
- Once the butter and cream has been combined and the butter has completely melted, add the Romano and Parmesan cheese. Season with garlic salt and freshly ground black pepper.
- Add the tomato sauce to the Alfredo sauce, and add in the dried basil, dried oregano, garlic powder, and sugar. Simmer until the sauce bubbles. Keep burner on low until ready to add the pasta.
- Boil the ravioli in salted boiling water until al dente. Add the ravioli to the sauce and mix together.
- If desired, sprinkle mozzarella cheese over the pasta (make sure it’s in an ovenproof skillet), and broil in the oven until the cheese is golden brown. Let cool for 5 minutes, and serve.