Of course! Ravioli with tomatoes is a quick, vibrant, and delicious meal that lets the flavor of the ravioli shine. Here are a few ways to make it, from a simple 15-minute fresh tomato sauce to a creamy tomato basil sauce.
- 15-Minute Fresh Tomato & Basil Sauce
This is the fastest, brightest option, perfect for summer when tomatoes are at their peak.
Prep Time: 5 minutes
Cook Time: 10 minutes
Serves: 2-3
Ingredients
· 1 package (9 oz) fresh or frozen cheese ravioli
· 2 tablespoons olive oil
· 2 cloves garlic, thinly sliced
· 1 pint (2 cups) cherry or grape tomatoes, halved
· Salt and red pepper flakes to taste
· ¼ cup fresh basil leaves, torn
· Grated Parmesan cheese, for serving
Instructions
- Cook Ravioli: Bring a large pot of salted water to a boil. Cook ravioli according to package directions. Before draining, reserve about ½ cup of the starchy pasta water.
- Make the Sauce: While the ravioli cooks, heat olive oil in a large skillet over medium heat. Add the garlic and a pinch of red pepper flakes and cook for 1 minute until fragrant.
- Cook Tomatoes: Add the halved tomatoes and a pinch of salt. Cook, stirring occasionally, for 5-7 minutes until the tomatoes have softened and released their juices, creating a light sauce. You can press a few with the back of your spoon to help them along.
- Combine: Add the drained ravioli directly to the skillet with the tomato sauce. Toss gently to coat. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
- Finish: Remove from heat and stir in the torn basil leaves.
- Serve: Divide among bowls and top with a generous amount of grated Parmesan cheese.
- Creamy Tomato & Mascarpone Sauce
A richer, more decadent option that feels luxurious but is still incredibly easy.
Prep Time: 5 minutes
Cook Time: 15 minutes
Serves: 2-3
Ingredients
· 1 package (9 oz) fresh or frozen cheese ravioli
· 1 tablespoon olive oil
· 2 cloves garlic, minced
· 1 (15 oz) can crushed tomatoes or tomato puree
· ½ teaspoon dried oregano
· ¼ cup mascarpone cheese (or cream cheese)
· Salt and black pepper to taste
· Fresh basil or parsley, for garnish
· Grated Parmesan cheese, for serving
Instructions
- Cook Ravioli: Cook the ravioli in a large pot of salted boiling water according to package directions. Reserve ½ cup of pasta water before draining.
- Sauté Aromatics: In a skillet, heat olive oil over medium heat. Add the garlic and cook for 1 minute until fragrant.
- Simmer Sauce: Add the crushed tomatoes, oregano, salt, and pepper. Bring to a simmer and cook for 5-7 minutes to let the flavors meld.
- Creamify: Reduce the heat to low and stir in the mascarpone cheese until it’s fully melted and the sauce is smooth and creamy.
- Combine: Add the drained ravioli to the sauce and toss to coat. Add a splash of reserved pasta water if needed to reach your desired consistency.
- Serve: Garnish with fresh herbs and a generous sprinkle of Parmesan cheese.
- Brown Butter & Sun-Dried Tomato Ravioli
This version is nutty, savory, and packed with umami flavor from the sun-dried tomatoes.
Prep Time: 5 minutes
Cook Time: 10 minutes
Serves: 2-3
Ingredients
· 1 package (9 oz) fresh or frozen cheese ravioli
· 4 tablespoons unsalted butter
· ⅓ cup sun-dried tomatoes in oil, drained and thinly sliced
· 2 cloves garlic, minced
· 2 tablespoons toasted pine nuts or walnuts
· 2 tablespoons fresh parsley, chopped
· Salt and black pepper to taste
· Grated Parmesan cheese, for serving
Instructions
- Cook Ravioli: Cook ravioli in salted boiling water according to package directions. Drain.
- Brown the Butter: While the ravioli cooks, melt the butter in a skillet over medium heat. Continue to cook, swirling the pan occasionally, until the butter foams, then turns a golden brown and smells nutty (about 3-4 minutes). Watch closely so it doesn’t burn.
- Add Flavors: Immediately add the sun-dried tomatoes and garlic to the brown butter. Cook for 1 minute until the garlic is fragrant.
- Combine: Add the drained ravioli to the skillet and toss to coat in the brown butter sauce. Stir in the pine nuts and parsley.
- Serve: Season with salt and pepper and serve immediately with Parmesan cheese.
Pro Tips for Perfect Ravioli with Tomatoes
· Salt the Pasta Water: The water should taste like the sea. This is your only chance to season the ravioli itself.
· Reserve Pasta Water: The starchy water is liquid gold for creating a silky, emulsified sauce that clings to the pasta.
· Don’t Overcook the Ravioli: Fresh ravioli cooks in just 2-4 minutes. It’s done when it floats to the top. Overcooking makes it mushy.
· Customize It: Add a handful of spinach with the tomatoes, or top with crispy pancetta or roasted red peppers.
No matter which recipe you choose, you’ll have a fantastic, restaurant-quality meal in no time! Enjoy.