20-Minute Ravioli with Simple Sauce

The kitchen clock was racing toward dinner time and my sister was coming over with her kids after soccer practice. I threw this together in twenty minutes flat and watched six people go completely silent over their bowls.

My friend Marco tasted this at my table last month and immediately asked for the recipe. He swore his Italian grandmother would approve of how the fresh basil brightens everything right at the end.

Ingredients

• 500 g fresh or refrigerated cheese ravioli: Fresh pasta cooks in minutes and has that tender delicate texture that dried pasta can never quite achieve
• 2 tablespoons olive oil: Use a good extra virgin oil here since it carries the garlic flavor through the entire sauce
• 3 garlic cloves, finely chopped: Keep the pieces small so they melt into the sauce rather than leaving crunchy bites
• 1 can (400 g) crushed tomatoes: The crushed texture gives you body without needing to cook down for hours
• 1 teaspoon sugar: Just enough to balance the acidity without making the sauce taste sweet
• Salt and black pepper, to taste: Taste the sauce before adding pasta then adjust again after tossing everything together
• ½ teaspoon dried oregano: Dried oregano actually works better here than fresh because it holds up to the quick cooking time
• ½ teaspoon red pepper flakes (optional): Leave these out if serving kids but they add a lovely warmth for adults
• 1 small bunch fresh basil, chopped: Stir this in off the heat so the oils stay bright and fragrant
• 40 g grated Parmesan cheese: A generous handful on top adds that salty umami punch that makes everything taste restaurant quality
• Extra basil leaves, for serving: Whole leaves look beautiful and give diners an extra burst of fresh herb aroma

Instructions

Get your water boiling first:

Fill a large pot with water add a generous pinch of salt and set it over high heat. You want this bubbling vigorously before you start the sauce.

Build your sauce base:

Heat the olive oil in a large skillet over medium heat then add the chopped garlic. Let it sizzle for just 30 seconds until you can smell it but do not let it brown.

Simmer the sauce:

Pour in the crushed tomatoes then stir in the sugar oregano red pepper flakes salt and pepper. Let this bubble gently for 8 to 10 minutes until it thickens slightly.

Cook the ravioli:

Drop the ravioli into the boiling water and cook for 3 to 4 minutes until they float to the surface. Watch closely because fresh pasta turns from perfect to mushy in seconds.

Bring it all together:

Stir the chopped basil into the sauce then gently fold in the drained ravioli. Toss everything carefully so the sauce coats every piece without tearing the delicate pasta.

Finish and serve:

Plate the ravioli immediately while it is steaming hot then shower each bowl with grated Parmesan and a few fresh basil leaves.

Save

This recipe has become my emergency dinner ace. Last week I doubled it unexpectedly when my neighbor dropped by and we scraped the pot clean at the table.

Making It Your Own

I have learned that sometimes a handful of baby spinach stirred into the sauce right before tossing with pasta makes the dish feel more substantial. The wilting greens pick up all that tomato garlic flavor beautifully.

Perfect Pairings

A crisp green salad with a sharp vinaigrette cuts through the richness while crusty bread is non negotiable for sopping up the extra sauce. Some nights I just pile everything onto one big platter and let everyone help themselves family style.

Timing Everything Right

The trickiest part is coordinating sauce and pasta so both finish hot. Start the water first get the sauce simmering then drop the ravioli when the sauce has about five minutes left.

• Set the table before you start cooking because this dish waits for no one
• Grate the Parmesan in advance so you can top bowls and serve immediately
• Keep the basil stems on your counter until the last second to keep the leaves perky

Save

Sometimes the simplest recipes are the ones we return to again and again. This one has saved more weeknights than I can count.

Recipe FAQs

→ Can I use frozen ravioli instead of fresh?

Yes, frozen ravioli works perfectly. Just extend the cooking time by 1–2 minutes and ensure they float to the surface before draining.

→ How do I store leftovers?

Store cooled ravioli and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water.

→ Can I make the sauce ahead of time?

Absolutely. The sauce keeps well in the refrigerator for 4–5 days or freezes for up to 3 months. Reheat before tossing with freshly cooked pasta.

→ What can I serve with this dish?

A crisp green salad with vinaigrette pairs beautifully. Crusty bread for sauce-dipping, roasted vegetables, or sautéed broccoli also complement the meal.

→ Is this suitable for meal prep?

Yes, cook ravioli and sauce separately, then combine when ready to eat. This prevents the pasta from absorbing too much sauce and becoming soggy.

→ Can I make it vegan?

Use vegan ravioli and substitute Parmesan with nutritional yeast or vegan cheese. The sauce itself is naturally plant-based and delicious.