20-Minute Ravioli with Simple Sauce (Printable Version)
Quick Italian-style ravioli with vibrant tomato-basil sauce, ready in 20 minutes.
# 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 - 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
# Directions:
01 - Bring a large pot of salted water to a boil for the ravioli.
02 - Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 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 could possibly reach your door
- The sauce tastes like it simmered all day even though it barely had time to bubble
02 -
- Reserve a splash of pasta water before draining, it helps bind the sauce to the ravioli
- Dont overcook the ravioli or they will turn gummy, trust the float test
03 -
- Use fresh pasta from the refrigerated section if you can find it, the texture difference is worth it
- Let the sauce simmer slightly longer than you think you need to, it concentrates the flavors beautifully