This Italian Marinara sauce is not only super delicious and traditional but super easy to make. The tomato sauce will become your go-to for when time is not on your side and everyone wants pasta.

Fresh liquid cream 300 g Grana Padano PDO cheese 80 g Saffron 0.3 g (2 bustine da 0,15 cad) To prepare the fish ravioli with saffron sauce, first take care of the fresh pasta: place the flour in a ...

Gently drop the ravioli into salted boiling water and cook for two to three minutes until it starts to float. Prepare the ...

To meld the flavors and ensure each noodle is slicked with sauce, you’ll finish cooking the ravioli directly in the puttanesca. Of course, you could also skip the pasta altogether. Puttanesca ...

Ravioli can be refrigerated up to 8 hours or overnight, or frozen up to 1 month. Make the tomato sauce Working over a large bowl, grate tomatoes on the large holes of a box grater, discarding skin ...

Saute for 1-2 minutes; then add the marinara sauce, half and half and red pepper. Mix well and allow to simmer 5-10 minutes (I usually let it cook until the ravioli is completely done).