Serve with Caprese salad and bread.1 onion, chopped
2 garlic cloves, minced
2 Tbsp. balsamic vinegar
2 cans diced tomatoes
1 Tbsp. chopped fresh basil
1 Tbsp. chopped fresh oregano
Salt and pepper
1 package frozen cheese ravioli
1. Sauté onion in hot oil, stirring often, 10 minutes or until onion is tender. Stir in garlic, and cook 1 more minute. Stir in balsamic vinegar and next 3 ingredients. Season with salt and pepper to taste. Simmer, stirring occasionally, 10 minutes. Use immersion blender to puree mixture until smooth. Simmer for 5 more minutes.
2. Meanwhile, pour 1 inch canola oil into bottom of Dutch oven. Heat oil, and fry ravioli, in batches, until they begin to turn golden brown. Drain on paper towels. Serve with tomato sauce.