Tomato and Brown Butter Ravioli

A rich and simple tomato and brown butter sauce is the perfect accompaniment to any pasta, but especially ravioli.

8 Tbsp. unsalted butter
2 (28 oz) cans whole peeled tomatoes
2 onions, peeled and halved
1 pinch sugar
sea salt
2 (22 oz) pkg frozen ravioli

Garnish:
Parmesan cheese, freshly grated

In a medium skillet, melt the butter over medium heat. Continue to cook it until it starts to brown and smell nutty and fragrant. Remove from the heat immediately.

Add the tomatoes and their juices to a large pot, crushing the tomatoes with your hands as you add them. Stir in the onion and brown butter, along with a pinch of sugar and a pinch or two of salt.

Bring to a simmer over medium heat. Cook, uncovered, for 45 minutes, stirring occasionally to ensure no browning bits get stuck to the bottom of the pan.

Season again to taste with salt. Remove from the onions from the sauce and discard.

Cook the ravioli according to package directions. Drain and toss with the tomato sauce. Serve topped with Parmesan cheese to garnish.

Makes 6-8 servings.