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Nuovo Shamrock Ravioli with Creamy Tomato Sauce

Author Eric Samuelson


  • 1 pound Nuovo Shamrock Ravioli
  • cooking oil grape seed, canola, vegetable, sunflower
  • 1 small can of tomato paste about 6 ounces
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • kosher salt and black pepper to taste
  • 2 tablespoons sour cream
  • water or chicken stock


To make the Ravioli

  • Bring a gallon of heavily salted water to a boil. When it reaches a boil add the Ravioli.
  • Cook for 3 minutes until the Ravioli is tender.
  • Drain. Add enough oil to coat the Ravioli to keep them from sticking.
  • Heat a frying pan over medium heat with enough oil to coat the bottom of the pan.
  • Once hot place the Ravioli on the bottom of the pan and cook until browned about 30 seconds, then flip and cook the other side. Work in batches without overcrowding the pan.

To make the sauce

  • Empty a can of tomato paste into a saucepan.
  • Add enough water (or chicken stock) to thin the paste to your desired consistency.
  • Bring to a simmer, then remove from the heat.
  • Add the dried herbs and garlic powder. Add salt and pepper to taste. Serve on top of your Ravioli.