20-Minute Ravioli with Simple Sauce (Printable)
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
# 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. Serve immediately, topped with grated Parmesan and extra basil.
# Expert Advice:
01 -
- It comes together in the time it takes to set the table, making genuine comfort food achievable on the most chaotic evenings
- The sauce simmers while the pasta cooks, meaning everything hits the plate hot and ready at the same moment
02 -
- I once skipped the sugar because I thought it was unnecessary and ended up with sauce so acidic my eyes watered, so do not be afraid of that one teaspoon
- Adding the basil at the very end preserves its fresh flavor and bright green color instead of turning it into a sad wilted herb
03 -
- Use a spider or slotted spoon to transfer ravioli directly from water to sauce, reserving some pasta water to thin the sauce if needed
- Let the sauce rest off the heat for two minutes before serving so the flavors can marry and settle