Ravioli with Tomato Sauce

This recipe from The Food Network Magazine was delicious and a big hit with my husband. Their recipe calls for spinach ravioli, but you can use whatever frozen ravioli you like. I just used a regular cheese ravioli. Spinach would be good though and that is what I was going for, but my grocery store didn't have it.

Ingredients
2 tablespoons extra-virgin olive oil
1 ounce Italian salami, finely diced, or pulsed in a food processor
4 cloves garlic, minced
1 28-ounce can San Marzano plum tomatoes, drained, juices reserved (I love, love, love San Marzano tomaotes and use them all the time now.)
5 or 6 fresh basil leaves, plus more for garnish
Pinch of sugar
Kosher salt and freshly ground pepper
1 1/2 pounds frozen spinach-and-cheese ravioli
1 ounce ricotta salata or parmesan cheese, grated

Directions
Bring a large pot of water to a boil. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the salami and garlic and cook, about 1 minute. Crush the tomatoes into the pan with your hands and cook until slightly dry, about 5 minutes. Add the reserved tomato juice, basil, sugar, and salt and pepper to taste. Increase the heat to high and cook until the sauce thickens, about 5 minutes. Stir in 3/4 cup water and reduce the heat to medium-low. Let simmer while you cook the ravioli.

Add salt to the boiling water, then add the ravioli and cook as the label directs; drain. Divide the ravioli among shallow bowls, spoon the sauce on top and sprinkle with the cheese. Garnish with more basil.

Per serving: Calories 482; Fat 20 g (Saturated 7 g); Cholesterol 60 mg; Sodium 1,007 mg; Carbohydrate 54 g; Fiber 7 g; Protein 25 g



In the background you'll see the delicious roast garlic I made to spread on good Italian bread. To roast garlic into spreadable yumminess, preheat an oven to 400 degrees. Cut the top of a garlic head off, so that the top of the cloves are exposed a bit. Drizzle with olive oil and season with salt and pepper. Wrap the garlic in foil and roast in the oven for 30 minutes.