Ingredients:

  • 2 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 small shallot, finely diced
  • 0.5 tsp dried oregano
  • 1 tbsp tomato paste
  • 15 oz canned crushed tomatoes
  • 0.5 cup heavy cream
  • 0.25 cup freshly grated Parmesan cheese
  • 0.25 cup reserved pasta water
  • Fresh basil leaves, chiffonade
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Melt butter and olive oil in a large skillet over medium heat until the butter begins to sizzle and foam.
  2. Add shallots and cook for 3 minutes until translucent and soft.
  3. Stir in minced garlic and dried oregano, cooking for 60 seconds until the kitchen smells fragrant.
  4. Mix in the tomato paste and cook for 2 minutes until it turns a deep rust color.
  5. Pour in the crushed tomatoes and season with a pinch of salt and pepper.
  6. Simmer gently for 5 minutes until the sauce slightly darkens and thickens.
  7. Reduce heat to low and slowly whisk in the heavy cream until the sauce turns a uniform orange.
  8. Stir in the Parmesan cheese and the reserved pasta water until the cheese is fully melted and glossy.
  9. Add ravioli directly to the pan and toss gently until every piece is coated in the velvety liquid.
  10. Garnish with fresh basil and an extra crack of pepper before serving.