20-Minute Ravioli with Simple Sauce (Printable)
Tender cheese ravioli in a vibrant tomato-basil sauce ready in 20 minutes.
# What's Needed:
→ 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.
06 - Serve immediately, topped with grated Parmesan and extra basil.
# Tips for Success:
01 -
- The sauce comes together in the time it takes to boil water
- Fresh ravioli feels restaurant fancy but cooks in minutes
- Everything happens in one pan, meaning less cleanup
02 -
- Fresh ravioli cooks faster than you think. Check after 3 minutes, even if the package says longer
- If your sauce seems too thick, add a splash of pasta water before draining. That starchy water helps everything cling beautifully
- Reserve some pasta water before draining. It is liquid gold for adjusting sauce consistency
03 -
- Don't rinse your ravioli after draining. The starch helps the sauce stick
- If your garlic burns, start over. There is no saving that bitterness
- Room temperature sauce absorbs into pasta better than cold sauce straight from the fridge