Easy Ravioli Recipe
This easy ravioli recipe delivers all the comfort of a classic Italian pasta dinner in just 25 minutes. Store-bought cheese ravioli is cooked to tender perfection and folded into a rich, garlicky homemade tomato sauce made with San Marzano crushed tomatoes, fresh herbs, and a touch of heavy cream. Finished with freshly grated Parmigiano Reggiano and torn basil, this is the kind of weeknight dinner that tastes far more impressive than the effort it requires.
Equipment
- Large pot For boiling pasta; 4–5 quart capacity
- Large skillet or sauté pan At least 12 inches; for making the sauce
- Wooden spoon or silicone spatula
- Colander or pasta strainer For draining the cooked ravioli
- Microplane grater For freshly grating Parmesan
- Measuring cups and spoons
- Ladle or slotted spoon For transferring ravioli from pot to sauce
- Knife and cutting board For dicing onion and mincing garlic
Ingredients
- 20 oz fresh cheese ravioli 567g; refrigerated or frozen
- 2 tbsp extra virgin olive oil 30ml
- 4 garlic cloves minced
- 1 small yellow onion finely diced
- 28 oz San Marzano crushed tomatoes 794g; 1 standard can
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp red pepper flakes optional
- salt to taste; plus extra for pasta water
- black pepper to taste
- 1 tsp granulated sugar to balance tomato acidity
- 1/3 cup heavy cream 80ml; optional, for a creamy tomato sauce
- 1/2 cup Parmigiano Reggiano 50g; freshly grated, plus more for serving
- fresh basil leaves for garnish
Instructions
- Fill a large pot with 4–5 quarts of water, add a generous pinch of salt, and bring to a rolling boil over high heat. Cover with a lid to speed up the process.
- Heat the olive oil in a large skillet over medium heat, add the diced onion, and cook for 4–5 minutes until soft and translucent. Add the minced garlic (and red pepper flakes if using) and stir for 60 seconds until fragrant, being careful not to burn it.
- Pour in the crushed tomatoes, then add the oregano, basil, sugar, salt, and black pepper; stir to combine and simmer over medium-low heat for 10–12 minutes until slightly thickened. If making a creamy sauce, stir in the heavy cream and cook for 1–2 more minutes.
- Add the ravioli to the boiling salted water and cook according to package directions (3–5 minutes for fresh, 6–8 minutes for frozen) until they float and the edges are tender. Before draining, scoop out ½ cup of pasta water and set aside, then drain the ravioli without rinsing.
- Gently transfer the drained ravioli into the skillet with the tomato sauce and carefully fold to coat, adding a splash of reserved pasta water if the sauce is too thick. Let the ravioli sit in the sauce on low heat for 1–2 minutes to absorb the flavors.
- Remove the skillet from heat, fold in the grated Parmigiano Reggiano, then divide among four bowls. Top with fresh basil leaves, extra Parmesan, and a drizzle of olive oil; serve immediately.
Notes
- Salt your pasta water generously — it should taste pleasantly salty like broth. This is the most important step for well-seasoned ravioli.
- Don't overcook the ravioli. Fresh ravioli cooks fast; start checking 1 minute before the package time and pull it as soon as it floats and the edges are tender.
- Always save pasta water before draining. A splash of the starchy water helps loosen a thick sauce and creates a silkier, restaurant-quality finish.
- For the best flavor, use San Marzano crushed tomatoes. They are naturally sweeter and less acidic than standard canned tomatoes and make a noticeable difference in the sauce.
- Grate your Parmesan fresh from a block. Pre-shredded Parmesan often contains anti-caking agents that prevent smooth melting.
- Be gentle when folding the ravioli into the sauce — use a wide spatula and fold rather than stir to avoid bursting the delicate pasta pockets.
- For a creamy tomato sauce, stir in ⅓ cup of heavy cream after the sauce has simmered. For a vegan version, substitute full-fat coconut cream and use nutritional yeast in place of Parmesan.
- Baked ravioli variation: layer cooked ravioli in a baking dish, cover with marinara, top with shredded mozzarella, and bake at 375°F (190°C) for 20 minutes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of water or broth to loosen the sauce.
- The tomato sauce alone freezes well for up to 3 months. Cooked ravioli does not freeze well once sauced, so freeze the sauce separately and cook fresh ravioli when ready to serve.
Nutrition
Serving: 1ServingCalories: 520kcalCarbohydrates: 58gProtein: 20gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 65mgSodium: 780mgPotassium: 520mgFiber: 4gSugar: 8gVitamin A: 18IUVitamin C: 22mgCalcium: 32mgIron: 15mg
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