20-Minute Ravioli with Simple Sauce (Printable Version)
Tender cheese ravioli in a vibrant tomato-basil sauce, ready in 20 minutes for an easy vegetarian weeknight dinner.
# Ingredient List:
→ 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
# Step-by-Step Instructions:
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 from hearthlykitchen:
01 -
- It comes together faster than delivery, especially on those nights when takeout feels like too much effort anyway
- The sauce tastes like it simmered for hours, but nobody needs to know your secret
02 -
- Don't rinse the cooked ravioli—the starch helps the sauce cling to every delicious surface
- If your sauce tastes too acidic before serving, add another pinch of sugar rather than salt
03 -
- Crush tomatoes by hand directly into the pan—you'll feel more connected to the cooking process and can spot any tough stem pieces
- Save a mug of pasta water before draining—it's liquid gold for adjusting sauce consistency