Ravioli with Tomatoes in White Wine Sauce

Still trying to use up things in the kitchen. On the list, grape tomatoes, frozen ravioli, and white wine. Good thing I fell across this recipe from Framed Cooks yesterday, because it made a perfectly delicious lunch with mom. 


We altered the recipe to work with what we had, and mom even added a bit of half and half to hers to make it a creamier sauce.


Ravioli with Tomatoes in White Wine Sauce, adapted from Framed Cooks
-12 ounces frozen cheese ravioli 
-1 Tablespoon olive oil
- 1/4 Cup chopped sweet onion
- 1/2 pint grape tomatoes, halved 
- 1/2 C dry white wine 
- salt and pepper to taste
- 1 Tablespoon unsalted butter
- dried parsley 

1. Cook the ravioli according to the package directions, drain, and return them to the pot.

2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until tender, 3 to 5 minutes.

3. Add the tomatoes, wine, ½ teaspoon salt, and ¼ teaspoon pepper and simmer until the tomatoes begin to soften, 4 to 5 minutes.  Add butter and stir until it is melted into the sauce.

4. Gently toss the ravioli with the tomato mixture and parsley.