Go Back
To fully appreciate Ravioli al Pomodoro e Aglio, it’s essential to delve into the history and cultural significance of ravioli in Italian cuisine. Originating from the Lombardy region of Italy, ravioli can be traced back to the Middle Ages, with early references appearing in cookbooks from the 14th century. Traditionally, ravioli were made by hand, with families passing down their unique recipes through generations. This artisanal approach to pasta-making has contributed to ravioli’s esteemed status in Italian culinary tradition.

Ravioli with Tomatoes and Garlic

Discover the joy of making Ravioli al Pomodoro e Aglio, a classic Italian comfort food that combines fresh ravioli with a rich tomato and garlic sauce. This easy-to-make dish highlights the importance of quality ingredients, elevating simple flavors into a delicious meal. Learn about the history of ravioli, tips for preparing the perfect sauce, and how to serve this dish beautifully. Bring a taste of Italy to your kitchen with this delightful recipe!
Print Recipe Pin Recipe

Ingredients
  

12 oz fresh or frozen ravioli (cheese or mushroom filling)

3 tablespoons olive oil

4 cloves garlic, minced

1 small onion, finely chopped

1 can (14 oz) diced tomatoes (with juice)

1 teaspoon dried oregano

1 teaspoon sugar (optional, to balance acidity)

Salt and freshly ground black pepper, to taste

1/4 cup fresh basil leaves, torn

1/2 cup grated Parmesan cheese, plus extra for serving

Red pepper flakes (optional, for heat)

Freshly ground black pepper, for garnish

Instructions
 

Cook Ravioli: In a large pot, bring salted water to a boil. Add the ravioli and cook according to package instructions (usually about 3-5 minutes for fresh and 6-8 minutes for frozen), until they float to the surface. Drain and set aside.

    Prepare the Sauce: In a large skillet over medium heat, heat the olive oil. Add the minced garlic and chopped onion, sautéing until the onion is translucent and fragrant (about 3-4 minutes). Be careful not to burn the garlic.

      Add Tomatoes and Spices: Pour in the diced tomatoes with their juice, and stir in the dried oregano, and optional sugar if using. Season with salt and pepper to taste. Let the sauce simmer for about 10 minutes, allowing it to thicken slightly and for the flavors to meld.

        Combine Ravioli and Sauce: Once the sauce is ready, gently fold the cooked ravioli into the tomato-garlic sauce, ensuring they are well coated. Heat through for an additional 2-3 minutes.

          Finish with Basil and Cheese: Remove the skillet from heat, and stir in the fresh basil leaves and the grated Parmesan cheese until combined. Adjust seasoning with more salt, pepper, or red pepper flakes as desired.

            Serve: Plate the ravioli garnished with additional Parmesan cheese and freshly ground black pepper. Drizzle with a bit of extra virgin olive oil if desired, and serve immediately.

              Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4