20-Minute Ravioli with Simple Sauce

The smell of garlic hitting hot olive oil still pulls me back to my tiny first apartment kitchen. I had just discovered fresh ravioli from the refrigerated section and felt ridiculously fancy. That night I learned that a twenty minute dinner could feel like something special.

My roommate used to hover around the stove with a fork the moment she heard the garlic sizzling. We would eat straight from the pan standing up, talking about our days. Those impromptu dinners became the highlight of our week.

Ingredients

• Fresh cheese ravioli: Refrigerated pasta cooks faster and tastes infinitely better than dried
• Good olive oil: This forms the foundation of your simple sauce
• Fresh garlic: Finely chopped so it infuses the oil without burning
• Crushed tomatoes: One can creates a perfectly balanced quick sauce
• Sugar: Just enough to tame the natural acidity
• Dried oregano: Brings that classic Italian restaurant flavor
• Red pepper flakes: Optional but adds such a lovely warmth
• Fresh basil: The finishing touch that makes everything sing
• Grated Parmesan: Salty and nutty on top
• Extra basil leaves: For that pretty restaurant style finish

Instructions

Get your water going:

Bring a large pot of salted water to a boil while you start the sauce

Build your base:

Heat olive oil in a large skillet over medium heat, add garlic and sauté until fragrant

Simmer the sauce:

Stir in crushed tomatoes, sugar, oregano, red pepper flakes, salt and pepper

Let it thicken:

Simmer for 8 to 10 minutes until the sauce coats a spoon

Cook the ravioli:

Add ravioli to boiling water and cook until they float

Bring it together:

Stir chopped basil into sauce, gently fold in drained ravioli

Finish with flair:

Serve topped with grated Parmesan and fresh basil leaves

Save

Last winter I made this for friends who had just moved into their new place. They kept asking what the secret ingredient was. Sometimes the simplest dishes are the ones that impress the most.

Make It Your Own

I have discovered this sauce base works with just about anything. Sometimes I add a handful of baby spinach to wilt into the sauce. Other times I use spinach or mushroom ravioli instead of cheese.

Perfect Pairings

A crisp green salad with a bright vinaigrette cuts through the richness beautifully. Crusty bread is non negotiable in my house for soaking up every last drop of that sauce.

Timing Tips

The key is getting your sauce simmering before the water even boils. Everything comes together at the same moment that way. I start the sauce first then move to the water.

• Chop your basil and grate your Parmesan while the sauce simmers
• Set the table before you start cooking so you can serve immediately
• Keep the ravioli moving gently so they do not stick together

Save

Some of my best meals have been this simple ravioli shared with people I love. Good food does not need to be complicated.

Recipe Questions & Answers

→ Can I use dried ravioli instead of fresh?

Yes, dried ravioli works well—just cook it according to package directions, which may take a few minutes longer than fresh pasta.

→ How can I make the sauce spicier?

Increase the red pepper flakes to 1 teaspoon or add a pinch of cayenne pepper when simmering the sauce for extra heat.

→ Can I freeze the leftovers?

Leftovers can be frozen in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat gently with a splash of water.

→ What other herbs work in this sauce?

Fresh parsley, thyme, or Italian seasoning blend can replace or complement the basil and oregano for different flavor profiles.

→ Can I make this dairy-free?

Yes—simply omit the Parmesan garnish or use a vegan cheese alternative. The sauce itself is naturally dairy-free.

→ How do I prevent the ravioli from sticking?

Stir gently immediately after adding to boiling water, and drain promptly once they float. Toss with a little olive oil if waiting for the sauce.