5 each Roseli® Ravioli
1 Tbsp. Butter
1 1/2 oz. Shallots, 1/4” Dice
1 1/2 oz. Carrots, 1/4” Dice
1 oz. Celery, 1/4” Dice
1 Tbsp. Parsley, Finely Minced
1 1/2 qt. Tomatoes, Canned, Ground
1 each Bay Leaf
1 tsp. White Pepper
1 tsp. Salt
1 tsp. Sugar
1/2 cup Heavy Cream

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Prepare ravioli according to package directions.

Combine butter, shallots, carrots, celery, parsley, tomatoes, bay leaf, white pepper, salt, sugar, and heavy cream to make the Salsa Di Pomodoro E Panna Sauce (Creamy Tomato Sauce). Serve over ravioli.

Sauce Yields: 6 oz. per serving.