20-Minute Ravioli with Simple Sauce (Printable version)
Tender cheese ravioli in a vibrant tomato-basil sauce, ready in 20 minutes—perfect for busy weeknights.
# What you need:
→ Pasta
01 - 18 oz fresh or refrigerated cheese ravioli
→ Sauce
02 - 2 tablespoons olive oil
03 - 3 garlic cloves, finely chopped
04 - 1 can (14 oz) crushed tomatoes
05 - 1 teaspoon sugar
06 - Salt and black pepper, to taste
07 - 1/2 teaspoon dried oregano
08 - 1/2 teaspoon red pepper flakes
09 - 1 small bunch fresh basil, chopped
→ Garnish
10 - 1/4 cup grated Parmesan cheese
11 - Extra basil leaves, for serving
# How to make it:
01 - Bring a large pot of salted water to a boil.
02 - Heat olive oil in a large skillet over medium heat. Add garlic and sauté 30 seconds until fragrant.
03 - Stir in crushed tomatoes, sugar, oregano, red pepper flakes, salt, and pepper. Simmer for 8-10 minutes, stirring occasionally, until slightly thickened.
04 - Add ravioli to the boiling water and cook according to package instructions (typically 3-4 minutes), until they float to the surface. Drain gently.
05 - Add chopped basil to the sauce, then fold in the drained ravioli, tossing gently to coat. Serve immediately, topped with grated Parmesan and extra basil.
# Expert tips:
01 -
- It comes together faster than delivery, and your whole kitchen will smell like an Italian grandmother moved in
- The sauce simmers while the pasta cooks, meaning everything hits the table hot and ready at the same time
02 -
- Fresh ravioli cooks insanely fast, so do not walk away from the pot or you will end up with mushy pasta that falls apart
- The sauce will look thin at first, but ten minutes of simmering concentrates the flavors and thickens it perfectly
03 -
- Reserve a splash of pasta water before draining, because that starchy liquid helps the sauce cling to the ravioli
- Let the sauce simmer while you cook the pasta, and time it so both are ready at the same moment