Gently add the 6 large ricotta ravioli to the boiling water. Stir once carefully to prevent sticking. Cook according to package or fresh-pasta instructions, typically 3–4 minutes for fresh ravioli or until they float and are tender. Use a slotted spoon to transfer ravioli to a plate, reserving about 1/4 cup (60 ml) of the cooking water.

Tomato sauce

While the water comes to a boil (or while ravioli cooks), make the sauce. In a medium skillet over medium heat, warm 1 tbs olive oil. Add the minced garlic and sauté for 30–45 seconds until fragrant but not browned.

Stir in 1 cup crushed tomatoes or passata and 1 tsp tomato paste. Add 1 tsp dried oregano, 1 tsp red pepper flakes, 1 tsp sugar (if using), 1 tsp salt, and 1 tsp freshly ground black pepper. Bring to a gentle simmer and cook 4–6 minutes, stirring occasionally, until slightly thickened.

If the sauce becomes too thick, stir in up to 2 tbs (30 ml) of the reserved pasta cooking water to loosen it to a saucy consistency. Taste and adjust seasoning. Stir in torn basil leaves if using, then remove from heat.

Assembly & Finishing

Place 6 cooked ravioli onto plates or a serving dish. Spoon the warm tomato sauce evenly over the ravioli, coating them but not drowning them. If desired, drizzle 1 tsp olive oil over the top for shine.

Sprinkle 1 tbs grated Parmesan or Pecorino cheese over the sauced ravioli. Serve immediately so the ravioli remain tender.