20-Minute Ravioli with Simple Sauce

There was this rainy Tuesday last fall when I got home late, soaked and starving, with absolutely zero energy for anything complicated. I threw together this ravioli in what felt like record time, and my roommate walked in, took one whiff of the garlic and tomatoes, and immediately asked if there was enough for two. Now it is our go-to when life gets chaotic but comfort food is non-negotiable.

I made this for my sister during one of those chaotic moving weeks where unpacking boxes seemed more appealing than cooking. She took two bites, put her fork down, and asked for the recipe right then and there because apparently it tasted like something from a restaurant but with zero of the pretension.

Ingredients

• Fresh cheese ravioli (500 g/18 oz): Fresh pasta cooks in minutes and has this tender pillowy texture that dried ravioli just cannot match, so grab it from the refrigerated section if you can
• Olive oil (2 tablespoons): This creates the base for your sauce, so use something you actually like the taste of since it carries all the other flavors
• Garlic cloves (3), finely chopped: Fresh garlic transforms this simple tomato sauce into something aromatic and alive, so do not be tempted to use the jarred stuff
• Crushed tomatoes (400 g/14 oz can): These give you that perfect rustic texture without needing to simmer for hours, and the consistency is already ideal for coating pasta
• Sugar (1 teaspoon): This tiny bit cuts the acidity of canned tomatoes and balances everything without making the sauce taste sweet
• Dried oregano (½ teaspoon): Dried oregano actually works better here than fresh because it infuses the sauce with that classic Italian pizza-parlor flavor we all love
• Red pepper flakes (½ teaspoon, optional): These add just enough background warmth to make things interesting without overwhelming the delicate cheese filling
• Fresh basil (1 small bunch), chopped: Fresh basil at the end makes everything taste bright and summery, even in the dead of winter
• Grated Parmesan cheese (40 g/¼ cup): A generous topping adds that salty umami punch that makes the whole dish feel complete and satisfying
• Extra basil leaves: These make everything look gorgeous and tell people you put actual thought into presentation, even if you threw this together in 20 minutes flat

Instructions

Get your water going:

Bring a large pot of salted water to a boil while you prep everything else, since the pasta cooks so fast that you want the sauce basically done before it even hits the water

Start your sauce base:

Heat olive oil in a large skillet over medium heat, add your chopped garlic, and let it sizzle for about 30 seconds until your kitchen starts smelling amazing and the garlic turns pale gold

Build the sauce:

Pour in the crushed tomatoes, sugar, oregano, red pepper flakes, salt, and pepper, then let it bubble gently for 8 to 10 minutes until it thickens slightly and tastes like something you would actually want to eat

Cook the ravioli:

Drop those tender pillows into the boiling water and cook for just 3 to 4 minutes until they float to the surface like little dumpling buoys, then drain them gently so you do not tear any of those delicate cheese-filled pockets

Bring it all together:

Stir the chopped basil into your sauce, fold in the drained ravioli, and toss everything gently until each piece is coated in that gorgeous red sauce

Finish and serve:

Plate it up immediately while everything is hot and steamy, then shower each serving with grated Parmesan and a few fresh basil leaves because you deserve to eat something pretty

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This recipe became my comfort staple during finals week when my apartment became a revolving door of stressed classmates needing real food. There is something about simple pasta that makes people slow down and actually talk to each other between bites.

Making It Your Own

Sometimes I throw a handful of baby spinach into the sauce right before adding the ravioli, and it wilts beautifully into the tomatoes without needing any extra effort. You can also swap the cheese ravioli for spinach or meat-filled ones depending on what your fridge is holding that day.

What To Serve With It

A crisp green salad with a simple vinaigrette cuts through the richness of the cheese, and some crusty bread is non-negotiable for mopping up every last drop of that sauce. My friends actually fight over who gets to scrape the pan.

Leftovers And Storage

This keeps surprisingly well in the fridge for a day or two, though the pasta will absorb more sauce as it sits, so you might want to splash in a little water or extra tomatoes when reheating. The flavors actually get better overnight, which feels like a bonus.

• Reheat gently over low heat rather than blasting it in the microwave, which keeps the texture from getting weird
• If you know you are meal prepping, slightly undercook the ravioli so they do not turn mushy after reheating
• Store any extra Parmesan separately so it stays fresh and does not get soggy

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Sometimes the fastest meals are the ones that stick with us the longest, probably because they remind us that good food does not need to be complicated to be worth remembering.

Recipe FAQs

→ Can I use dried ravioli instead of fresh?

Yes, dried ravioli works well though it may take a minute or two longer to cook. Check the package instructions and adjust the boiling time accordingly. The sauce pairs perfectly with either fresh or dried pasta.

→ How spicy is the red pepper flakes addition?

Half a teaspoon of red pepper flakes adds mild warmth rather than significant heat. If you're sensitive to spice, start with one-quarter teaspoon. For more heat, increase to one teaspoon or serve with extra flakes on the side.

→ Can I make the sauce ahead of time?

Absolutely. The tomato-basil sauce keeps well in the refrigerator for up to 4 days or freezes for 3 months. Reheat gently over low heat, adding a splash of pasta water if needed to loosen the consistency before tossing with freshly cooked ravioli.

→ What can I substitute for Parmesan cheese?

Pecorino Romano offers a similar salty, nutty profile with a slightly sharper taste. For a dairy-free option, try nutritional yeast or skip the cheese entirely—the sauce has plenty of flavor on its own.

→ Is this suitable for meal prep?

The ravioli is best enjoyed fresh, but you can prep components ahead. Make the sauce in advance and store it separately. Cook the ravioli just before serving, as pasta tends to absorb sauce and become soft when refrigerated overnight.

→ How do I prevent the ravioli from sticking together?

Use a large pot with plenty of salted water—this gives the ravioli room to move. Stir gently once or twice during the first minute of cooking. Drain carefully rather than pouring into a colander, and toss immediately with sauce to prevent sticking.