Ravioli Spaghetti Recipe

Boil water and cook spaghetti

Bring a large pot (about 6–8 quarts) of water to a rolling boil. Add 1 tablespoon kosher salt. Add the 12 oz dried spaghetti and cook until just shy of al dente (about 8 minutes; check package for timing). Stir occasionally to prevent sticking.

Add ravioli to same pot

When the spaghetti has about 3 minutes remaining, gently add the fresh ravioli to the same pot. Continue cooking until the spaghetti reaches very al dente and ravioli are tender and cooked through (ravioli usually take 3–4 minutes).

Reserve pasta water and drain

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

While pasta cooks, heat a wide, deep skillet or sauté pan over medium heat. Add 3 tbsp olive oil and 1 tbsp unsalted butter. When butter is melted and oil shimmers, add the finely diced onion. Sauté until translucent and starting to brown at edges, about 6–8 minutes. Add the minced garlic and 1 tsp crushed red pepper flakes and cook, stirring, until fragrant, about 30 seconds to 1 minute.

Stir in 1 tbsp tomato paste and cook for 1 minute to caramelize slightly. Add the 14.5 oz crushed tomatoes and 1 cup reserved pasta water (or hot water if you did not reserve). Bring sauce to a gentle simmer, lower heat, and simmer for 4–6 minutes to thicken slightly.

Season the sauce with 1/2 tsp salt and 1 tsp freshly ground black pepper. Stir in half (1/2 cup) of the grated Parmesan and most of the torn basil (reserve a little for garnish). Taste and adjust seasoning; add more pasta water if sauce seems too thick — you want a silky, clingy sauce.

Add the drained spaghetti and ravioli directly to the sauce. Using tongs or a spatula, gently fold the pasta and ravioli into the sauce so the ravioli are coated but not torn. Cook together over low heat for 1–2 minutes to marry flavors and let the starchy water bind the sauce. If needed, add an extra tablespoon of reserved pasta water to loosen.

Remove from heat and stir in the remaining grated cheese (reserve a little for serving) until melted and the sauce is glossy. Taste and correct salt and pepper if necessary.

Divide the ravioli spaghetti among 4 plates (servings). Sprinkle each with remaining Parmesan, a drizzle of chili oil or extra virgin olive oil (optional), and the reserved chopped basil or parsley. Serve immediately while hot.