Ingredients
Scale
- 1 package (about 9 ounces) cheese-filled ravioli (fresh or frozen)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 can (14 ounces) crushed tomatoes
- 1/2 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese, plus extra for garnish
- 1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
- 1/2 teaspoon crushed red pepper flakes (optional, for a gentle kick)
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish
- Substitution suggestion: For a lighter version, use half-and-half instead of heavy cream, and consider low-fat Parmesan or a vegetarian hard cheese alternative.
Instructions
- Bring a large pot of salted water to a boil. Add the ravioli and cook according to package instructions until al dente, usually 3-5 minutes for fresh ravioli, or slightly longer for frozen. Drain and set aside, reserving about 1/4 cup of pasta water.
- While the pasta cooks, heat olive oil over medium heat in a large skillet. Add minced garlic and sauté for 1-2 minutes, stirring frequently until fragrant but not browned. This step always reminds me of Mama Lou’s kitchen, where the smell of garlic was the sign that something delicious was on its way.
- Pour in the crushed tomatoes and add dried basil, crushed red pepper flakes if using, and a pinch of salt and pepper. Lower the heat and let the sauce simmer gently for about 10 minutes, stirring occasionally. The sauce should thicken slightly and deepen in flavor.
- Stir in the heavy cream, allowing it to blend fully with the tomato base, creating a soft pink hue. Add the grated Parmesan cheese and stir until it melts smoothly into the sauce. If the sauce feels too thick, add a splash of the reserved pasta water to reach your desired consistency.
- Gently fold the cooked ravioli into the sauce, coating each piece lovingly. Warm through for an additional 2-3 minutes over low heat. This is the moment when Ouma and I would sneak little nibbles, just to make sure it was perfect.
- Taste and adjust seasoning with additional salt, pepper, or more Parmesan if needed.
- Serve hot, garnished with fresh basil leaves and a sprinkle of Parmesan on top. Take a moment to enjoy the aroma before digging in — it’s a ritual I learned from Mama Lou, and it never gets old.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
