Cheese Ravioli with Garlicky Marinara and Basil

Why You’ll Love This Recipe

• Classic comfort: pillowy cheese ravioli in a garlicky, bright tomato-basil sauce.
• Weeknight easy: ready in 30 minutes with mostly pantry staples.
• Restaurant finish: a knob of butter and pasta water create a glossy, clingy sauce.
• Kid- and crowd-friendly, but easily dialed spicy with a pinch of red pepper.

Grocery List

• Produce: Garlic, fresh basil
• Dairy: Cheese ravioli, unsalted butter, Parmesan cheese
• Pantry: Extra-virgin olive oil, crushed tomatoes (28 oz can), red pepper flakes, kosher salt, sugar, black pepper

Full Ingredients

For the Garlicky Marinara

• 2 tablespoons (30 ml) extra-virgin olive oil
• 4 garlic cloves, thinly sliced (about 12 g)
• 1/4 teaspoon red pepper flakes
• 1 can (28 oz / 796 g) crushed tomatoes
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon granulated sugar (optional, to balance acidity)
• Freshly ground black pepper, to taste

For the Ravioli

• 1 pound (450 g) cheese ravioli, fresh or frozen
• 4 quarts (3.8 L) water, for boiling
• 1 tablespoon kosher salt, for the pasta water

For Finishing

• 2 tablespoons (28 g) unsalted butter
• 1/2 cup (50 g) freshly grated Parmesan cheese, plus more for serving
• 1 cup loosely packed fresh basil leaves (about 20 g), torn by hand
• Extra-virgin olive oil, for drizzling (optional)

Step-by-Step Instructions

Step 1: Prep your aromatics and bring water to a boil

Thinly slice the garlic and tear the basil leaves. Grate the Parmesan. Bring 4 quarts (3.8 L) of water to a rolling boil in a large pot. This head start ensures the ravioli cooks right as the sauce finishes.

Step 2: Build the garlicky base

In a wide skillet or saucepan, heat the olive oil over medium-low. Add the sliced garlic and red pepper flakes and cook, stirring, for 1–2 minutes until the garlic is just turning pale golden and fragrant. Do not brown the garlic or it will taste bitter.

Step 3: Simmer the marinara

Stir in the crushed tomatoes, kosher salt, and sugar (if using). Bring to a gentle simmer and cook, uncovered, for 12–15 minutes, stirring occasionally, until slightly thickened and glossy. Season with black pepper and adjust salt to taste. Reduce heat to the lowest setting to keep warm.

Step 4: Cook the ravioli

Salt the boiling water with 1 tablespoon kosher salt. Add the ravioli and stir gently to prevent sticking. Cook until they float and are tender: 3–5 minutes for fresh or 4–6 minutes for frozen. Reserve 1/2 cup (120 ml) pasta cooking water, then drain.

Step 5: Enrich the sauce

Take the sauce off the heat and swirl in the butter until fully melted and emulsified. Add 2–4 tablespoons of the reserved pasta water to create a silky texture that clings to the ravioli.

Step 6: Combine and serve

Transfer the drained ravioli to the skillet and gently fold to coat without tearing. Plate immediately. Top with grated Parmesan, torn basil, and a light drizzle of olive oil if you like. Serve hot with extra cheese at the table.

Pro Tips

• Slice, don’t mince, the garlic for a sweeter, gentler flavor and pretty flecks in the sauce.
• Use a wide skillet so the sauce reduces quickly and evenly.
• Butter plus a splash of starchy pasta water creates a restaurant-style glossy finish.
• Don’t overcook ravioli; remove as soon as they float and feel tender at the edges.
• Warm your bowls with hot water so the sauce stays hot and silky longer.

Variations

• Arrabbiata Heat: Increase red pepper flakes to 1/2 teaspoon and add a pinch of smoked paprika.
• Herby Spinach: Stir in 2 cups baby spinach during the last minute of simmering until just wilted.
• Brown Butter Finish: Brown the butter separately until nutty and whisk it into the sauce off heat for deeper flavor.

Storage & Make-Ahead

Make the marinara up to 3–4 days ahead and refrigerate in an airtight container or freeze for up to 2 months. Cook ravioli just before serving. Leftover dressed ravioli keep 1–2 days in the fridge; reheat gently on the stovetop with a splash of water to loosen. Add fresh basil and a little Parmesan after reheating to refresh flavors.

Nutrition (per serving)

Approx. 460 calories; 22 g fat; 47 g carbohydrates; 20 g protein; 4 g fiber; 900 mg sodium. Values will vary based on ravioli brand and seasoning.