This week, Chef Rob Ehrlich, of the Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make four-cheese ravioli with a filetto di pomodoro sauce. 

1 package of 4-Cheese ravioli 
2 tbsp. E.V.O.O.
1 Spanish onion sliced
8 cloves garlic - smashed & rough chopped
1/4 cup dry white wine
1 lg. can whole plum tomatoes in juice
8 basil leaves - rough chop
Salt & pepper to taste
Grated Pecorino Romano cheese

-In a sauce pot, heat oil until lightly smoking. Add onions and let cooking 10 minutes until golden brown.
-Add garlic and let cook 3 minutes.
-Deglaze pot with white wine and let cool 4 minutes.
-Crush the tomatoes by hand and add to the pot. 
-Add leftover tomato juice.
-Season to taste.
-Cook for 20-30 minutes.
-In a separate pot, boil salted water and add the ravioli. Let boil 6 to 8 minutes until cooked through but al dente. Remove from water, set aside.

To plate, place ravioli in a bowl and cover with sauce. Add fresh basil leaves and Pecorino Romano cheese to taste.