Tarbell's War-Torn Ravioli

Source: Chef Mark Tarbell, Tarbell's

24 store-bought Ricotta cheese ravioli, at room temperature
2 (28 ounce) cans whole peeled tomatoes
2 cloves garlic, minced
1 red onion, diced
1 teaspoon dried basil
1 teaspoons chile flakes
1 cup red wine
Salt and pepper to taste
1 tablespoons olive oil
1 cup Romano cheese, grated

Saute onion and garlic in olive oil until soft. Add red wine, tomatoes, chiles and basil. Simmer 1 to 1 1/2 hours until thickened.

Season with salt and pepper. Heat ravioli in warm water or microwave, arrange on plates, pour sauce over and sprinkle with cheese.

Serves 4.