20-minute ravioli with simple sauce (Printable)
Tender cheese ravioli in a vibrant tomato-basil sauce, ready in 20 minutes for easy weeknight dining.
# 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
# Directions:
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 Suggestions:
01 -
- This comes together faster than delivery would arrive
- The sauce tastes like it simmered for hours but takes minutes
02 -
- Do not overcrowd the pot when cooking ravioli or they will stick together
- The sugar is not for sweetness but to balance the acidity of canned tomatoes
03 -
- Save a splash of pasta water before draining to thin the sauce if needed
- The sauce actually tastes better the next day if you have leftovers