Description
Cheese Ravioli with Marinara Sauce
Ingredients:
For the Ravioli:
1 package of cheese ravioli (store-bought or homemade)
Salt for the pasta water
For the Marinara Sauce:
1 can (28 oz) crushed tomatoes
2 tablespoons olive oil
2 cloves garlic (minced)
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes (optional)
Salt and pepper to taste
For the Topping:
1/4 cup grated Parmesan cheese
Fresh basil (for garnish)
Instructions:
Cook the Ravioli:
Bring a large pot of salted water to a boil. Add the ravioli and cook according to package instructions, typically 3-4 minutes or until they float to the top.
Once cooked, drain the ravioli and set aside.
Make the Marinara Sauce:
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Stir in the crushed tomatoes, oregano, basil, red pepper flakes (if using), salt, and pepper.
Simmer the sauce for 10-15 minutes, stirring occasionally to combine the flavors.
Combine the Ravioli and Sauce:
Once the sauce is ready, gently add the cooked ravioli to the skillet with the marinara sauce. Toss to coat the ravioli in the sauce.
Serve:
Plate the ravioli and top with grated Parmesan cheese and fresh basil.
Enjoy:
Serve this delicious cheese ravioli with marinara sauce as a hearty, comforting meal!
This dish is rich and flavorful, with creamy cheese-filled ravioli paired with a savory, aromatic marinara sauce. Enjoy!
Step-by-Step Guide
Follow these detailed steps for a perfect result. First, ensure your pasta water is heavily salted—it should taste like the sea. This is the only chance to season the ravioli itself. While the water heats, begin your sauce. Gently sauté the garlic in olive oil until fragrant but not browned, about 60 seconds. This prevents bitterness. Add the crushed tomatoes and dried herbs. Let the sauce simmer uncovered; this concentrates the flavor and thickens it to the ideal coating consistency. Cook the ravioli only after the sauce is nearly done. Add them to the boiling water and cook just until they float. Reserve 1/4 cup of pasta water before draining. Toss the drained ravioli in the skillet with the sauce, adding a splash of pasta water if needed to create a silky, cohesive dish that clings to the pasta.
Serving Suggestions
This classic dish pairs beautifully with simple sides. For a complete Italian meal, start with a crisp Caesar salad or an antipasto platter. Serve the ravioli with a side of garlic bread or a warm, crusty baguette to soak up any extra sauce. For a lighter option, pair it with steamed broccoli or a simple arugula salad dressed with lemon vinaigrette. A medium-bodied red wine like Chianti or Sangiovese complements the tomato sauce perfectly.
How-to Summary
To summarize: Salt boiling water and cook ravioli until they float. Simultaneously, sauté garlic, add tomatoes and herbs, then simmer for 10-15 minutes. Combine drained ravioli with the finished sauce, toss gently, and finish with Parmesan and fresh basil.
Frequently Asked Questions
Can I use fresh herbs instead of dried? Yes. Use triple the amount (1 tablespoon fresh for every 1 teaspoon dried) and add them at the very end of cooking the sauce to preserve their bright flavor.
How can I make this dish ahead of time? Prepare the marinara sauce up to 3 days in advance and store it in the refrigerator. Reheat gently while cooking the ravioli fresh for the best texture.
Can I freeze the cooked dish? It’s not recommended to freeze cheese ravioli after cooking, as the pasta can become mushy. However, the marinara sauce freezes excellently for up to 3 months.
What can I add for more protein? Brown Italian sausage or ground beef and stir it into the marinara sauce. For a simpler addition, top the finished dish with grilled chicken or shrimp.
My sauce tastes acidic. How can I fix it? A pinch of sugar or a grated carrot simmered in the sauce can balance acidity. A tablespoon of butter or a drizzle of extra virgin olive oil stirred in at the end also creates a smoother, richer flavor.
Common Mistakes to Avoid
- Overcooking the Ravioli: Follow package instructions precisely. Mushy ravioli ruin the dish.
- Burning the Garlic: Burnt garlic turns bitter. Cook it on medium heat just until fragrant.
- Underseasoning the Sauce: Simmering mellows flavors. Taste and adjust salt, pepper, and herbs at the end of cooking.
- Skipping Pasta Water: Not reserving starchy pasta water makes it harder to create a sauce that emulsifies and coats the ravioli perfectly.
- Overcrowding the Pot: Cook ravioli in batches if necessary to prevent sticking and ensure even cooking.
Conclusion
This Cheese Ravioli with Marinara Sauce is a timeless, comforting classic that is deceptively simple to master. By focusing on a few key techniques—properly salting water, building a flavorful sauce, and combining components correctly—you can create a restaurant-quality meal at home. It’s a versatile foundation that welcomes customization but is utterly satisfying in its basic form. With this enhanced guide and tips in mind, you’re equipped to avoid common pitfalls and serve a truly delicious, hearty pasta dish that is sure to become a regular in your recipe rotation.