Ravioli With Marinara Recipe

Prepare aromatics

Heat a medium saucepan over medium heat. Add 2 tablespoons extra-virgin olive oil. When oil shimmers, add the finely diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant, taking care not to brown the garlic.

Build the sauce

Stir in 2 tablespoons tomato paste and cook 1–2 minutes, stirring, to sweeten the paste. Add the crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon sugar (if using), 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon red pepper flakes (if using). Stir to combine.

Simmer

Bring the sauce to a gentle simmer. Reduce heat to low and simmer uncovered for 20–25 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld. Taste and adjust seasoning: add more salt, pepper, or sugar as needed. Stir in torn fresh basil leaves in the last 2 minutes of cooking for bright flavor.

Keep warm

If not serving immediately, keep the sauce over the lowest heat and cover partially, or transfer to a warmed bowl and cover. Stir before serving.

Boil water

Bring 6 cups of water to a rolling boil in a large pot. Add 1 tablespoon salt to the water.

Cook ravioli

Add 1 pound fresh or frozen ravioli to the boiling water, stirring gently to separate. Cook according to package directions: typically 3–4 minutes for fresh ravioli and 4–6 minutes for frozen, until ravioli float and are tender. Test one to ensure the filling is heated through.

Drain and finish

Reserve about 1/2 cup of the pasta cooking water, then drain the ravioli in a colander. If desired, toss the drained ravioli lightly with 1 teaspoon olive oil to prevent sticking.

Divide the cooked ravioli among warm plates or a shallow serving bowl. Spoon generous ladles of hot marinara sauce over the ravioli; if the sauce seems too thick, loosen it with a few tablespoons of the reserved pasta water until it reaches the desired consistency.

Top each portion with grated Parmesan or Pecorino (about 1/4 cup per serving) and a sprinkle of freshly ground black pepper. Garnish with additional torn basil if desired.

Serve immediately. Leftover sauce can be refrigerated for up to 4 days; ravioli is best eaten fresh but can be gently reheated in sauce on the stove.