Vegan Ravioli in Caramelized Onion Tomato Sauce
Super savory with sweet undertones, this tomato sauce pairs perfectly with fluffy, cheesy ravioli.
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Servings: 4
Calories: 349kcal
Equipment
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 yellow onions, peeled, halved, and thinly sliced
- 2 teaspoons granulated sugar
- 1 tablespoon Italian seasoning
- 2 teaspoons garlic powder
- 1 teaspoon crushed red pepper, optional
- 14.5- ounce can diced tomatoes
- 3 cups water or vegetable broth; see note
- 9- ounce package Kite Hill Vegan Ravioli
- Fresh basil leaves, optional, for serving
- Salt and pepper
Instructions
Caramelize the onions:
- Heat olive oil in a wide pot over medium heat. Add the onions and cook for 10–15 minutes, stirring occasionally as they begin to sweat.
- Add the sugar and salt to the onions. Continue cooking, adjusting the heat to medium-low as needed, for an additional 20–30 minutes until caramelized. Stir regularly as they cook to prevent burning.
Prepare the sauce:
- Season the onions with Italian seasoning, garlic powder, and crushed red pepper. Add the tomatoes and vegetable broth. Bring to a boil. Reduce the heat and simmer, uncovered, for 25–30 minutes until reduced. Continue simmering until the sauce has reduced by almost half. Taste and season.
- If desired, blend the sauce until smooth with an immersion blender.
Cook the ravioli:
- Bring a large pot of salted water to a boil. Cook the ravioli according to package instructions and then drain. Divide the ravioli between four bowls.
To serve:
- Spoon the sauce into shallow bowls and serve the ravioli on top. Garnish with fresh basil leaves, a drizzle of extra virgin olive oil, and a few cracks of black pepper. Enjoy!
Recipe notes
This is meant to be a thinner tomato sauce. If you prefer a thicker sauce, use just two cups of water or vegetable broth.
Nutrition
Calories: 349kcal | Carbohydrates: 37g | Protein: 11g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 33mg | Sodium: 545mg | Fiber: 6g | Sugar: 9g