Fill a large pot with 4–5 quarts (approximately 4–5 liters) of water and bring to a rapid boil. Add 1 tablespoon kosher salt (or 1 tbs as listed) to the boiling water.

Cook ravioli

Add the ravioli to the boiling water, stirring gently once to separate. Cook according to package directions: typically 3–5 minutes for refrigerated ravioli or 6–8 minutes for frozen, until they float and are tender. Taste one to confirm doneness.

Reserve pasta water

Before draining, scoop out and reserve 1 cup of the starchy pasta cooking water. Drain the ravioli in a colander and set aside briefly.

Optional finish

If desired, toss the drained ravioli with 1 teaspoon olive oil to prevent sticking and keep warm while finishing the sauce.

Tomato-Basil Sauce

Sweat the aromatics

While the pasta water heats (or after pasta is cooking), heat 2 tablespoons olive oil in a wide sauté pan or skillet over medium heat. Add the finely chopped onion and cook until translucent and soft, about 6–8 minutes, stirring occasionally. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Build the tomato base

Stir in 1 tablespoon tomato paste and cook 1 minute to caramelize slightly, then add the 28 oz crushed tomatoes. Stir to combine.

Season and simmer

Add 1 teaspoon dried oregano, 1 teaspoon red pepper flakes if using, 1 teaspoon sugar (or honey), 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Bring the sauce to a gentle simmer, reduce heat to low, and simmer uncovered for 12–15 minutes to thicken slightly and develop flavor, stirring occasionally.

Finish with basil and cream

Stir in the torn fresh basil leaves and 2 tablespoons heavy cream (optional) in the last 1–2 minutes of cooking. Taste and adjust seasoning as needed—add more salt, pepper, or a pinch of sugar if the tomatoes are too acidic.

Adjust texture with pasta water

If the sauce is thicker than desired, stir in up to 1/3 cup of the reserved pasta water to loosen it. The starchy water will help the sauce cling to the ravioli.

Finish & Serve

Combine ravioli and sauce

Add the drained ravioli to the skillet with the sauce (or place sauce in the pasta pot). Gently toss or stir with a wide spatula or two spoons to coat the ravioli with sauce, being careful not to tear them. If needed, add more reserved pasta water, 1 tablespoon at a time, to achieve a glossy, even coating.

Plate and garnish

Divide the ravioli among 4 plates or shallow bowls. Sprinkle each portion with about 1/4 cup freshly grated Parmesan (total 1 cup), a pinch of freshly ground black pepper, and the chiffonaded basil leaves. Serve immediately.

Storage

Leftover ravioli with sauce can be cooled, refrigerated in an airtight container for up to 3 days, and gently reheated in a skillet with a splash of water or cream to loosen the sauce.