20-Minute Ravioli with Simple Sauce (Printable Version)
Tender cheese ravioli in vibrant tomato-basil sauce, ready in 20 minutes for easy weeknight dining.
# 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 - 1/2 teaspoon dried oregano
08 - 1/2 teaspoon red pepper flakes (optional)
09 - 1 small bunch fresh basil, chopped
→ Garnish
10 - 1/4 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 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.
06 - Serve immediately, topped with grated Parmesan and extra basil leaves.
# Expert Suggestions:
01 -
- This sauce comes together faster than delivery would arrive
- The bright basil and gentle heat make even store bought ravioli taste homemade
02 -
- Do not let the garlic brown or it will turn bitter
- Fresh ravioli cooks incredibly fast so watch closely
- Reserve some pasta water before draining to loosen the sauce if needed
03 -
- Taste your sauce before adding the ravioli and adjust salt as needed
- Grate your Parmesan fresh for the best melt and flavor