Ravioli with Marinara
Cheese ravioli tossed in a from-scratch marinara made the traditional way - garlic cooked gently in olive oil until just golden, tomatoes simmered low and slow, and basil stirred in at the very end - since jarred sauce is what most simplified versions lean on instead.
⏱ 40 min🍽 4 servings
dinneritalianvegetarianquick
Ingredients
- •1 lb cheese ravioli
- •3 tbsp olive oil
- •4 cloves garlic, thinly sliced
- •1 can (28 oz) San Marzano tomatoes, crushed by hand
- •Salt to taste
- •1/4 cup fresh basil, torn
- •1/4 cup grated Parmesan
Steps
- 1.Cook the ravioli in salted boiling water according to package instructions, then drain gently.
- 2.Heat the olive oil in a saucepan over medium-low heat and cook the garlic slowly until just golden, about 1-2 minutes - never let it brown, or it turns bitter.
- 3.Add the tomatoes and a pinch of salt, and simmer gently, uncovered, for 20-25 minutes until thickened, stirring occasionally.
- 4.Remove from heat and stir in the basil - adding it off the heat keeps its flavor bright instead of cooking it out.
- 5.Toss the ravioli in the sauce.
- 6.Top with Parmesan before serving.