Ravioli Marinara Recipe

Prep

Measure and prepare all sauce ingredients: dice the onion finely, mince the garlic, open the canned tomatoes, and tear the fresh basil leaves.

Sweat the aromatics

Heat a medium saucepan over medium heat. Add 2 tablespoons extra-virgin olive oil. When shimmering, add the diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes. Do not let it brown.

Add garlic and tomato paste

Add the minced garlic and cook for 30–45 seconds until fragrant. Stir in the tablespoon of tomato paste and cook 1–2 minutes, stirring constantly, until the paste darkens slightly and loses its raw edge.

Add tomatoes and seasonings

Pour in the 28 oz crushed tomatoes and stir to combine. Add 1 tsp each dried oregano and dried basil, 1 tsp salt, 1 tsp freshly ground black pepper, and 1 tsp sugar (optional). Add up to 1 tsp red pepper flakes if you want heat. Stir well to incorporate.

Simmer

Bring the sauce to a gentle simmer, then reduce heat to low. Partially cover the pan and simmer gently for 18–25 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld. If it splatters, adjust the heat to maintain a gentle simmer.

Finish the sauce

Remove the pan from the heat. Stir in the torn fresh basil leaves and 1 teaspoon extra-virgin olive oil for brightness. Taste and adjust seasoning with more salt, pepper, or sugar as needed.

Boil the pasta water

Fill a large pot with about 4–5 liters (or enough for the ravioli to move freely) of water and bring to a rolling boil. Add 1 tablespoon salt to the water once it boils.

Cook ravioli

Add the ravioli to the boiling water. Fresh ravioli typically cook in 2–4 minutes; frozen ravioli take 4–6 minutes. Gently stir once or twice to prevent sticking. Cook until ravioli float and are tender when sampled.

Reserve pasta water

Before draining, scoop out and reserve 1 cup (240 ml) of the hot pasta cooking water to help loosen the sauce if needed.

Drain and finish

Drain the ravioli using a colander, then transfer them directly into the saucepan with the marinara over low heat. If the sauce is very thick, add 2–4 tablespoons (30–60 ml) reserved pasta water to loosen it so it gently coats the ravioli. Toss carefully to avoid tearing the ravioli. Drizzle 1 teaspoon extra-virgin olive oil over the finished ravioli and toss once more.

Divide the sauced ravioli among warmed plates or shallow bowls. Sprinkle each portion with a generous amount of freshly grated Parmesan or Pecorino (about 2–3 tablespoons per serving). Garnish with additional torn basil leaves and freshly cracked black pepper to taste. Serve immediately.