Ravioli In Tomato-Basil Sauce
Juicy ravioli are cooked until tender and then coated in a vibrant tomato-basil sauce, offering a comforting and flavorful meal. The fresh basil and garlic add aromatic depth, making this dish perfect for a quick weeknight dinner or a casual gathering with friends.
Ingredients
- 2 (13 oz.) packages frozen jumbo round cheese ravioli ⓘ
- 1 small bunch fresh basil or 3/4 tsp. dried basil leaves ⓘ
- 1 large onion ⓘ
- 1 medium green pepper
- 1 garlic clove ⓘ
- 2 Tbsp. olive or salad oil ⓘ
- 1 tsp. sugar ⓘ
- 1/2 tsp. salt ⓘ
- 1/4 tsp. coarsely ground black pepper ⓘ
- 1 (28 oz.) can crushed tomatoes ⓘ
Instructions
- About 1 hour before serving, bring 8 cups of water to a boil in a 12-inch skillet over high heat.
- Add both packages of frozen ravioli to the boiling water.
- Cook the ravioli, reducing heat to medium-low, for 15 to 20 minutes until tender, turning once for even cooking.
- Drain the cooked ravioli and set aside.
- In a separate pan, heat olive or salad oil over medium heat.
- Add chopped onion, diced green pepper, and minced garlic; sauté until vegetables are tender.
- Stir in crushed tomatoes, sugar, salt, black pepper, and chopped fresh basil or dried basil leaves.
- Simmer the sauce for a few minutes to allow flavors to meld.
- Serve the cooked ravioli topped with the tomato-basil sauce.
Tips & Substitutions
For a richer flavor, consider adding a pinch of red pepper flakes to the sauce. If fresh basil is unavailable, fresh spinach or parsley can be substituted for a different taste. You can also use homemade pasta if you prefer a more authentic touch. For a heartier meal, add cooked Italian sausage or ground beef to the sauce, pairing beautifully with Vegetarian Calzones.
Serving Suggestions
Serve the ravioli with a sprinkle of grated Parmesan cheese and a side of garlic bread for a complete meal. A fresh green salad or Italian Garden Saute complements this dish nicely. This recipe also pairs well with a light red wine, enhancing the flavors of the tomato-basil sauce.
Storage & Reheating
Leftover ravioli in tomato-basil sauce can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a saucepan over low heat or in the microwave, stirring occasionally until heated through. Avoid boiling to prevent the ravioli from becoming too soft.
Nutrition & Diet Analysis (per serving)
Each serving of Ravioli In Tomato-Basil Sauce contains roughly 416 calories, with 16g protein, 57g carbohydrates, and 14g fat. It is an excellent source of protein (33% of the Daily Value), dietary fiber (22% of the Daily Value), and calcium (22% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 2358mg per serving (103% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh ravioli instead of frozen?
Absolutely! Fresh ravioli will cook faster than frozen, usually in about 4-6 minutes. Keep an eye on them to ensure they don’t overcook. The sauce will complement the fresh pasta beautifully, making the dish even more delightful.
How can I make this dish gluten-free?
To make this recipe gluten-free, substitute frozen gluten-free ravioli available at most grocery stores. Ensure that the canned tomatoes and other ingredients are also labeled gluten-free. The flavors of the sauce will still shine through with the alternative pasta.
Can I prepare the sauce ahead of time?
Yes, the sauce can be made a day in advance and stored in the refrigerator. Just reheat it on the stovetop before serving. This allows the flavors to meld even further, resulting in a more robust tomato-basil sauce when served with the ravioli.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).