4 Cheese Toasted Ravioli with Tomato Soup

4 Cheese Toasted Ravioli with Tomato Soup

Servings: 6 Preparation: 30 Mins


  • 1 pkg. (16 oz.) Celentano Toasted 4 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. 

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