Cheese Ravioli with Tomato Sauce
Tender cheese ravioli tossed in a quick homemade tomato basil sauce with garlic, olive oil, and Parmesan. A comforting stovetop dinner ready in about 30 minutes.
Prep: 10 min · Cook: 20 min · Yield: 4 · Method: Stovetop
Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic
- 28 ounces canned crushed tomatoes
- 1 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 0.5 cup fresh basil
- 4 quarts water
- 20 ounces cheese ravioli
- 0.5 cup parmesan cheese
Cooking instructions
- Warm the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 to 60 seconds, until fragrant but not browned. (about 1 min) — Medium heat
- Stir in the crushed tomatoes, kosher salt, and black pepper. Bring the sauce to a gentle simmer, then cook uncovered for 12 to 15 minutes, stirring occasionally, until slightly thickened. (about 15 min) — Gentle simmer
- While the sauce simmers, bring the water to a boil in a large pot and salt it generously. Cook the cheese ravioli according to the package directions until tender and floating, or until the center is hot and cooked through. Reserve 1/2 cup of the pasta water, then drain. (about 8 min) — Boiling
- Stir the torn basil into the tomato sauce. Add the drained ravioli and toss gently to coat, adding reserved pasta water 1 tablespoon at a time if the sauce needs loosening. (about 2 min) — Low heat
- Divide the ravioli among four bowls and top with Parmesan and additional basil, if desired. Serve immediately. (about 1 min) — Serve hot