20-minute ravioli with simple sauce (Printable version)
Tender cheese ravioli in a vibrant tomato-basil sauce, ready in 20 minutes for easy weeknight dining.
# Ingredient List:
→ 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
# 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.
06 - Serve immediately, topped with grated Parmesan and extra basil.
# Expert Suggestions:
01 -
- The sauce comes together faster than you can find your phone to order delivery
- Fresh ravioli feels luxurious without any actual cooking stress
- Leftovers reheat beautifully for lunch the next day
02 -
- Do not rinse the pasta after draining. That starch helps the sauce cling to every piece.
- If the sauce looks too thick, splash in a little pasta water before tossing.
- Fresh ravioli is fragile. Handle it gently so the filling does not break through.
03 -
- Buy the best ravioli you can find. Since the recipe is simple, the quality really shines through.
- Let the sauce simmer while you cook the pasta. The extra time deepens the flavor.