1 lb seafood ravioli
8 oz tilapia or sole or cod, diced
6 oz shrimp, diced
1/2 onion, chopped
1/2 cup tomatoes, strained
1/4 cup white wine
2 tbsp olive oil
2 tbsp parsley, chopped
1 pinch of chilli peppers flakes
Put a big pot with water to a boil.
Meanwhile, in a big skillet over medium heat put oil and onions; sautee onions for about 3 minutes and add fish, mix and add wine.
When wine is evaporated (2-3 minutes), add salt, pepper flakes and tomatoes and cook for 5 more minutes.
When the water boils, add salt in it and then ravioli.
Cook for 5 minutes, drain and put them in the skillet with the warm sauce, cook for 1-2 minutes, mixing well to combine.
Served sprinkled with chopped parsley; the use of parmesan in this recipe is highly NOT recommended because parmesan flavor tends to cover every other one.
If you think that the sauce is becoming too thick, add a few tbsp of the ravioli's cooking water.