So as I sent a draft of my book to some friends for review, they suggested adding a Ravioli recipe to the book.  At first I wasn’t supportive of the idea since a recipe didn’t fit into the management book.  However, the suggestion became more common, from people located in different areas of the country, having never met and I am their only common connection.

To assist in my decision, I used the Ravioli Rules to be Open to an Innovative idea.  So after Reflecting and Listening to several friends I decided to take Action and add a Ravioli Recipe.  Then, after some additional Reflection and to be even more Innovative I decided to add more than just a Ravioli Recipe.

So in the book, I actually have 2 recipes for you.

A traditional Ravioli Recipe that can also be used as any pasta recipe, such as linguine, fettuccine, pappardelle.  But for our purposes here it is a Ravioli Recipe.

The second pasta recipe is for Cavatelli.  These are homemade pasta I would have as a young boy.  It is a simple recipe my mom made with flour and water.

However, the real bonuses in this section of the book are the two homemade tomato sauce recipes I decided to share.  The first one is the Sunday tomato sauce called gravy, made with homemade meatballs and more.  That recipe is in the book.  For the Ravioli Rules web site, I am sharing only one tomato sauce recipe – the Marinara Sauce.


Marinara Sauce

First start with cans of tomato sauce – But before we begin I should share with you the ingredient you should not use.  The secret is, do not use a tomato sauce product that contains sugar, corn syrup, fructose syrup and do not under any circumstance add sugar to the recipe.


1 large can of tomato sauce (29 oz size)

1 8 oz can tomato sauce

1 can of tomato paste (8 oz size)

½ to 1 teaspoon of salt

½ to 1 teaspoon of garlic powder or about 4 fresh garlic cloves peeled and sliced or chopped. (You can also add fresh chopped garlic from a jar or dehydrated sliced garlic.)

1 teaspoon of Oregano or Italian Seasoning.

¼ – 1/3 cup virgin olive oil


This is a simple 30-minute tomato sauce that is used over spaghetti, linguine, almost any pasta even Ravioli, maybe except for lasagna.

Heat up about a ¼ to 1/3 cup of virgin olive oil add the fresh garlic.  You need to let the garlic get tan, but not burn over a medium to high heat and you can smell the aroma of the garlic.  The critical moment is when the oil is hot enough that you hear a sizzle and steam sound when you add the 8 oz canned tomato sauce.  To reach this temperature you should wait about 5 minutes or less after you turn on the heat.  It is when the garlic is tan and not browned and you can smell the aroma of the garlic.  (Some stoves and pots size may change that timeframe so you may just have to practice to get it right).  If you use garlic powder or dehydrated garlic instead of fresh garlic cloves, the time frame is reduced since this ingredient burns quickly.

Once the sizzle and steam sound is complete, you add the remaining tomato sauce, paste and dry ingredients and stir.  Once it reaches a boil, keep it over a medium heat to simmer and keep stirring the sauce every 5 minutes to keep it from sticking to the bottom of the pot.  (After experience you can add more or less garlic or oregano to suit your taste)  If you want you can add fresh basil in the last 5 minutes of cooking.  This process should take 30 minutes and you are ready to serve your sauce.

Variation:  Instead of garlic you can omit the garlic and make a very sweet sauce using about 1 medium onion and sautéing it in olive oil.  You don’t need to hear the sizzle and steam sound for this sauce.  All the other ingredients stay the same.  But the garlic marinara is the best.

Buon Appetito!




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