1/2 T. salt for boiling ravioli
2 T. virgin olive oil
1/4 to 1/2 t. crushed red pepper
2 garlic cloves, chopped
1 medium red onion, chopped
4 to 6 large fresh tomatoes, peeled and chopped or the equivalent of canned
10 to 12 fresh basil leaves, cut in strips
salt and pepper to taste
1 C. sliced white mushrooms
1 lb. of fresh ravioli
grated Parmigiano-Reggiano cheese
Bring 4 quarts of water to a boil and add 1/2 tablespoon of salt.
Combine olive oil and red pepper in a heavy skillet and heat until very hot (almost smoking). Add the garlic and onions to the hot oil and saute quickly until the onions are clear; stir constantly. Add the tomatoes and basil; season with salt and pepper. Continue cooking until the mixture is reduced by about half. Add the mushrooms and cook about three more minutes.
Add the ravioli to the boiling water, and it will take about three minutes for it to cook. Drain pasta well and top with the sauce. Garnish with the grated cheese.