20-Minute Ravioli with Simple Sauce (Print version)
Tender cheese ravioli in vibrant tomato-basil sauce, ready in 20 minutes for quick weeknight comfort.
# What you'll 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 - ½ teaspoon dried oregano
08 - ½ teaspoon red pepper flakes (optional)
09 - 1 small bunch fresh basil, chopped
→ Garnish
10 - ¼ cup grated Parmesan cheese
11 - Extra basil leaves, for serving
# Method:
01 - Bring a large pot of salted water to a rolling boil.
02 - Heat olive oil in a large skillet over medium heat. Add chopped garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
03 - Pour in crushed tomatoes, then add sugar, dried oregano, red pepper flakes, salt, and black pepper. Simmer for 8–10 minutes, stirring occasionally, until the sauce slightly thickens.
04 - Add ravioli to the boiling water and cook according to package directions, typically 3–4 minutes, until they float to the surface. Drain gently to preserve shape.
05 - Stir chopped basil into the sauce, then add the drained ravioli. Fold gently to coat evenly. Serve immediately topped with grated Parmesan and fresh basil leaves.
# Expert advice:
01 -
- It delivers that slow simmered Italian grandmother flavor in less time than it takes to order takeout
- The sauce comes together while the water boils making it practically failproof
02 -
- Reserve a splash of pasta water before draining because sometimes the sauce needs just a little liquid to cling perfectly
- Fresh ravioli floats when it is done but cut one open to test the first time you buy a particular brand
03 -
- Buy crushed tomatoes instead of diced for a smoother sauce that coats the ravioli evenly
- Let the garlic dance in the oil for exactly 30 seconds longer and it will taste bitter