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Italian · Lunch, dinner

Ravioli with Pomodoro Sauce

Photograph of the finished dish Photograph of the finished dish
Photograph of the finished dish Photograph of the finished dish

Background

Tomato sauce is a bright, familiar partner for filled pasta. Keeping the sauce simple allows the filling and delicate pasta sheets to remain prominent.

Ingredients

  • 500 g fresh cheese ravioli
  • 500 ml simple tomato sauce
  • 8 basil leaves
  • 2 tablespoons extra-virgin olive oil
  • 40 g Parmigiano-Reggiano
  • Salt

How to cook

  1. Warm tomato sauce with basil and olive oil over low heat.
  2. Boil ravioli in salted water until tender, usually 3 to 5 minutes.
  3. Transfer with a slotted spoon to the sauce and turn gently to coat. Serve with Parmigiano.

Recipe photographs link to their original publishers.