4 Cheese Toasted Ravioli with Tomato Soup
- 1 pkg. (16 oz.) Celentano Toasted Four Cheese Ravioli
- 1 tablespoons butter
- 1 tablespoons olive oil
- 1 onion, thinly sliced
- 3 garlic cloves, minced
- 3 (14 oz) cans whole tomatoes
- 1 cup water
- 2/3 cup heavy cream
- 1 tablespoon sugar
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon dried oregano
- Salt and black pepper, to taste
Preheat oven to 350°F. In a large saucepan over medium heat add the butter and olive oil. Add the onion and garlic, cook stirring occasionally until softened about 5 minutes.
Add the tomatoes with their juice, water, heavy cream, sugar, crushed red pepper, and oregano. Season with salt and black pepper.
Bring to a boil, reduce heat to a simmer and cook for 20-25 minutes.
Meanwhile on a foil lined sheet pan sprayed with cooking spray add frozen toasted four cheese ravioli and bake for 15 minutes.
Using an immersion blender, blend the soup until smooth and creamy; or carefully transfer batches of the hot soup to a blender.
Ladle soup into bowls and serve with toasted four cheese ravioli.