Ravioli Pomodoro Recipe
Make Ravioli Pomodoro Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ravioli
Pomodoro Sauce
Finishing & Garnish
Method
Ravioli
- 1
Bring water to boil
Fill a large pot with 4–5 liters (about 16–20 cups) of water and bring to a rolling boil. Add 1 tablespoon salt once boiling.
- 2
Cook ravioli
Gently add 24 pieces of fresh ravioli to the boiling water. Stir gently immediately to prevent sticking. Cook until ravioli float and are tender, about 3–5 minutes for fresh ravioli (follow package timing if using store-bought).
- 3
Reserve pasta water
Just before draining, scoop out and reserve 1/2 cup of the starchy cooking water and set aside. Drain ravioli in a colander and give them a light toss with 1 teaspoon olive oil to prevent sticking.
Pomodoro Sauce
- 4
Sweat onion
While the pasta water heats, warm a large skillet or sauté pan over medium heat. Add 2 tablespoons extra-virgin olive oil. Add 1/2 cup finely chopped yellow onion and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and soft, about 5–7 minutes — do not let it brown.
- 5
Add garlic
Add 3 minced garlic cloves and 1/4 teaspoon red pepper flakes (if using). Sauté for 30–45 seconds until fragrant, stirring constantly to prevent burning.
- 6
Add tomatoes and seasonings
Pour in a 28-ounce can of crushed tomatoes, stir to combine. Add 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon dried oregano, 1 teaspoon tomato paste (optional), and 1/2 teaspoon sugar (optional). Bring the mixture to a gentle simmer.
- 7
Simmer
Reduce heat to low and let the sauce simmer gently, uncovered, 12–15 minutes, stirring occasionally. Taste and adjust salt or sugar as needed. Toward the end of simmering, stir in 10 torn fresh basil leaves.
Finish & Serve
- 8
Combine ravioli and sauce
With the sauce over low heat, add the drained ravioli to the skillet carefully, spooning sauce under and over to coat without breaking the pasta. If the sauce seems thick, add some of the reserved 1/2 cup pasta water, a tablespoon at a time, until you reach a silky, clingy consistency (usually 2–4 tablespoons).
- 9
Mount with butter and cheese
Add 1 tablespoon unsalted butter and 1/2 cup freshly grated Parmigiano-Reggiano to the pan. Gently toss or lift the ravioli with a wide spatula to coat; the butter and cheese will emulsify with the sauce to create a glossy finish. Heat just until everything is warmed through, about 1–2 minutes — do not over-stir to avoid tearing ravioli.
- 10
Plate and garnish
Divide ravioli among 4 warmed plates (6 ravioli per serving). Spoon remaining sauce over each portion. Garnish with extra torn basil leaves and a light sprinkling of additional grated cheese and a drizzle of extra-virgin olive oil, if desired. Serve immediately.