Pomodoro
Ingredients
Preparation
Place the tomatoes in a blender and purée until smooth. Depending on the size of your blender, you may need to work in batches. Set aside once blended.
Heat olive oil in a large pot over medium heat. Add garlic and shallots; cook for about 3 minutes, until softened and fragrant. Add the puréed tomatoes and stir to combine. Season lightly with salt and pepper. Add the whole basil stems, pressing them down so they are fully submerged. Cover the pot, reduce heat to low, and simmer for 30 minutes, stirring occasionally to prevent sticking or burning.
After 30 minutes, remove the lid and discard the basil stems (any loose leaves can stay in the sauce). Stir in the sugar and adjust seasoning with additional salt and pepper as needed. Keep the sauce on low heat while the pasta cooks.
Bring a large pot of salted water to a boil. Cook Borgatti’s small ricotta ravioli for 6–8 minutes, then drain.
Serve ravioli topped with the pomodoro sauce. Garnish with grated cheese and crushed red pepper, if desired.
Simple, authentic, and full of flavor, this homemade Pomodoro sauce paired with Borgatti’s Small Ricotta Ravioli is Italian comfort food at its best. Using San Marzano tomatoes, garlic, shallots, and fresh basil, the sauce simmers low and slow for rich flavor without any fuss. Toss it over tender, cheese-filled ravioli for a weeknight dinner that feels special yet comes together easily. This Pomodoro recipe is quick enough for busy nights but classic enough to serve for Sunday supper. Perfect for anyone craving a light, fresh tomato sauce that lets Borgatti’s handcrafted ravioli shine.
Barbara is a self-taught foodie. From a young age, being in the kitchen has always been fascinating to her. Developing recipes using all of Borgatti’s pasta products is a dream job come true.
