Celentano Garlic Florentine Ravioli with Diavlo Sauce
Celentano Garlic Florentine Ravioli with Diavlo Sauce

Ingredients

  • 1 lb. Celentano Garlic Florentine Ravioli
  • ¼ Cup White Onion, small diced
  • ¼ Cup Red Bell Pepper, small diced
  • 1 ½ teaspoon Olive Oil
  • 1 ½ teaspoon Tomato Paste
  • 1 teaspoon Garlic, finely minced
  • ¼ Cup Dry White Wine
  • 1 Cup Canned Diced Tomatoes
  • 1 ½ teaspoon White Wine Vinegar
  • ½ teaspoon Red Pepper Flakes
  • 1 handful Baby Spinach
  • Salt and black pepper, to taste

Directions

In a large sauté pan over medium heat cook the onion and bell pepper in olive oil, for 3minutes, when softened add in the garlic and tomato paste. 

Stir in wine, tomatoes, vinegar, and pepper flakes. Simmer sauce for 5 minutes; season with salt and black pepper, add in the baby spinach and stir to wilt spinach leaves. Keep sauce warm until ready to serve.

Bring a large pot of slightly salted water to a boil. Cook ravioli in the boiling water for 5-7 minutes, or until done. Drain and add to the sauce. 

Toss the ravioli with the sauce to combine. Divide ravioli among serving bowls. Serve immediately.

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