Ravioli with Spicy Cream Sauce and Fresh Mozzarella

Can't stop staring? You're not alone. When you have layers of cheesy ravioli, spicy cream sauce, and fresh, melty mozzarella, there's a whole lot to stare at. All that comfort, in one skillet, in about 20 minutes.

Personally, I can't stop gazing at this gorgeous dish, and I had it for dinner! It's so simple, yet there's a complexity in the sauce that you simply can't beat. Flavors are balanced perfectly - savory tomato, buttery cream and fiery red pepper flakes. The cream softens the acidity of the tomato sauce while embracing the heat of the crushed red peppers. And, the richness of the cream not only compliments the heat of the fiery pepper, it helps it linger (ever so gently) on the palate.

And talk about easy! As the ravioli cook in boiling water, the sauce comes together very quickly. It's a simple but savory blend of onion, garlic, tomato, oregano, basil, cream, and red pepper flakes. You can have it simmering to perfection before it's time to drain the ravioli.

About the ravioli: I prefer the refrigerated cheese variety, but you can certainly use any ravioli you prefer, including one with meat. Tortellini works too.

Ravioli with Spicy Cream Sauce and Fresh Mozzarella

16-20 ounces cheese ravioli of choice
1 tablespoon olive oil
1/4 cup minced onion
2 cloves garlic
1 teaspoon dried oregano
1 teaspoon dried basil
2 cups tomato sauce, from a carton or can
1 teaspoon crushed red pepper flakes, plus more for serving
1/2 cup heavy cream
Salt and ground black pepper
4 ounces fresh mozzarella, cut into 2-inch chunks
Chopped green onions, parsley leaves or basil for serving

Cook the ravioli according to the package directions. Drain and cover with foil to keep warm.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook for 3 minutes, until soft. Add the oregano and basil and stir to coat. Cook for 1 minute, until the herbs are fragrant. Add the tomato sauce and red pepper flakes and bring to a simmer. Reduce the heat to low, partially cover and simmer for 5 minutes (or as long as you need while waiting for the ravioli to finish). Add the heavy cream and stir until blended. Season to taste with salt and pepper.
Fold in the ravioli. Arrange the mozzarella chunks over top, cover and remove the pan from the heat. Let stand for a few minutes to melt the cheese.
Top with green onions (or parsley or basil) and serve hot.
Serves 4