Ravioli with tomato sauce and green onions

Ingredients:

• 2 packages of 280 g. ravioli with spinach
• 2 tablespoons extra-virgin olive oil
• 3 green onions, thinly sliced ​​(white parts separated from green parts)
• 1 can (400 g) of canned cherry tomatoes
• 3 tablespoons chilled unsalted butter, diced

Preparation:

1. Bring a large pot of salted water to a boil. In a large skillet over medium heat, combine the olive oil, white part of the onion, and a pinch of salt. Cook, stirring, until softened and lightly golden, about 5 minutes. Add the tomatoes, then pour a little water into a jar, rinse, and pour into the skillet; season with pepper to taste. Increase the heat to high and cook, stirring, until the tomatoes burst and the sauce thickens, 13-15 minutes. Remove from heat and stir in the butter.
2. Meanwhile, cook the ravioli in boiling water according to package directions. Set aside about 0.5 cups of water and discard the rest. Add the ravioli and half of the green onions to the tomato sauce. Cook over medium heat, stirring occasionally, until the ravioli are coated with the sauce. Stir in a sufficient amount of the reserved cooking water if the sauce is too thick. Divide the ravioli among plates; sprinkle with green onions and season with salt and pepper to taste.