Pin it This quick and satisfying dish combines tender cheese-filled pasta with a simple yet flavorful tomato-basil sauce. Ready in just 20 minutes, it's an ideal solution for busy weeknight dinners when you want something homemade without spending hours in the kitchen.
The sauce comes together with pantry staples—crushed tomatoes, garlic, olive oil, and dried oregano—while fresh basil adds a bright finish. You can customize it by adding spinach or swapping the cheese filling for spinach or meat varieties.
Sometimes the best dinners come from those evenings when you walk through the door absolutely starving and refuse to order takeout. This ravioli happened on one such Tuesday when I stared at my fridge for ten minutes before realizing I had everything I needed for something actually good.
My roommate walked in while I was tossing everything together and literally asked what restaurant Id ordered from. That moment when someone thinks takeout is your homemade cooking? Thats the kind of kitchen win that keeps you coming back to this recipe again and again.
Ingredients
- Fresh cheese ravioli: I keep a few packages in the fridge for emergencies because they cook in literally 3 minutes and always taste better than dried pasta in a rush.
- Crushed tomatoes: The 14 oz cans are perfect for this amount of pasta, and quality matters here since theyre doing all the heavy lifting.
- Fresh basil: Dried herbs build the base but finishing with fresh basil makes it taste like you put way more effort into this than you actually did.
- Garlic: Three cloves might seem aggressive but they mellow out beautifully in the olive oil and create that fragrant foundation that makes everyone wander into the kitchen.
Instructions
- Get your water boiling first:
- Salt it generously because that pasta water is the only chance you get to season the actual ravioli itself.
- Start the sauce base:
- Let the garlic sizzle in olive oil for just 30 seconds, any longer and it will turn bitter on you.
- Build your sauce:
- Dump in those tomatoes with sugar and oregano, then let it bubble away until it thickens slightly and smells like an Italian kitchen.
- Cook the ravioli:
- They float to the top when theyre done, usually in 3 to 4 minutes, and you want to drain them gently so they dont break apart.
- Bring it all together:
- Fold fresh basil into the sauce first, then add the ravioli and toss everything until each piece is coated in that gorgeous red sauce.
- Finish it right:
- Serve immediately with Parmesan scattered across the top and a few extra basil leaves because we eat with our eyes first.
Pin it This became my go to for feeding friends who drop by unexpectedly because it looks impressive but takes about as much mental energy as scrolling through delivery apps.
Making It Your Own
Spinach wilts beautifully into the sauce during the last minute of simmering, and nobody has to know it was a last minute addition to sneak in some vegetables.
What To Serve Alongside
A simple green salad with vinaigrette cuts through the richness, and crusty bread is non negotiable for mopping up that sauce left on the plate.
Timing Everything Perfectly
Start boiling water before you even prep anything else, and drop the ravioli in when the sauce has about 5 minutes left to simmer.
- Set the table while the sauce thickens so you are not scrambling at the end.
- Grate your Parmesan ahead of time because trying to do it with hungry people waiting is stressful.
- Keep the pasta water handy in case you need to loosen the sauce at the very end.
Pin it Twenty minutes start to finish, and somehow it tastes like something that simmered all afternoon.
Recipe Q&A
- → Can I use dried ravioli instead of fresh?
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Yes, dried ravioli works well. Adjust cooking time according to package instructions, typically 8-10 minutes instead of 3-4 minutes for fresh pasta.
- → How do I store leftovers?
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Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water to prevent drying.
- → Can I make the sauce ahead?
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Absolutely. The tomato sauce can be made up to 3 days ahead and stored in the refrigerator. Reheat before tossing with freshly cooked ravioli.
- → Is this suitable for freezing?
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While possible, freezing may affect the ravioli texture. If freezing, assemble everything and store in freezer-safe containers for up to 1 month. Thaw overnight before reheating.
- → What can I serve with this dish?
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A crisp green salad with vinaigrette and crusty garlic bread complement this meal perfectly. For a lighter option, roasted vegetables like zucchini or bell peppers work well too.
- → How can I make this gluten-free?
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Use gluten-free ravioli, which is available in many stores. All other ingredients—tomatoes, garlic, olive oil, herbs, and cheese—are naturally gluten-free.
