Ingredients

  • Sauce
    • 45 oz. tomatoes, canned, diced
    • 3 bay leaf
    • 3 tablespoon Italian seasoning
    • 1 ½ onion, diced
    • 3 carrot, diced
    • 3 clove garlic, smashed
    • 3 rib celery, diced
    • 1 red bell pepper, diced
    • 3 tablespoons fresh basil, chopped
  • Pasta
    • 6 quarts water, bring to boil
    • 1 tablespoon salt

Directions

1. Sauté as you dice, covered. Cook maximum of 30 minutes.
2. Meanwhile boil salted water.
3. Five minutes before serving cook ravioli in batches. When ravioli floats to surface remove to a large, warm serving dish.
4. Top with sauce and garnish with chopped fresh basil. Serve immediately.



Keywords
vegan
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