Julie Clark
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Ravioli al Pomodoro
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Make this ravioli al pomodoro recipe in just 30 minutes! It’s an easy dinner recipe with a homemade tomato sauce. It tastes so fresh and light.
This pomodoro sauce has just 6 ingredients. Half of the fresh basil leaves are added at the beginning and half at the end for a full-flavored sauce.
6 ingredients and 30 minutes for this family-friendly ravioli al pomodoro.
Years ago I spent time creating my own pasta sauce recipe with no added sugar. It has served us well over the years (along with our 3 meat ragu sauce) and I still often make it when I need to feed a crowd.
In recent years, I’ve learned just how easy it is to make a simple pomodoro sauce. Pomodoro means “tomato’ in Italian, and this recipe is just that, a classic pasta dish. It’s a ravioli pasta tossed with a tomato sauce with just 6 ingredients.
I took my tomato parmesan sauce and simplified it. That recipe is a rigatoni pomodoro made a little creamy thanks to lots of parmesan cheese and butter. I used less onion and kicked out the dairy to create a simple tomato based sauce with hints of shallot, garlic and basil. It’s amazing!!
I learned about San Marzano tomatoes while I was in a pizza making class in Chicago a few years ago. And I’ve been hooked on them ever since. They have the best flavor and are 100% required for our ravioli al pomodoro.
You’ll love how quick this pasta dish is to get on the table during those busy weeknights. Serve with a caesar salad and cheesy garlic bread.
Enjoy! -Julie
What is pomodoro sauce made of?
- 28-ounce can San Marzano tomatoes. Spend a little extra and buy a can of these tomatoes for the most authentic flavor. Garden Roma tomatoes will work as a second place option.
- Pasta. Don’t want ravioli? Use any pasta you’d like, cooked to al dente.
- Fresh basil. The fresh herbs pack really make this dish.
For full ingredient amounts, see the recipe card below.
Ravioli al Pomodoro
Make this ravioli al pomodoro in just 30 minutes! It's an easy dinner recipe with a homemade tomato sauce. It tastes so fresh and light.
Servings 5
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Ingredients
- 4 tablespoons extra virgin olive oil
- 1 shallot minced
- 2 garlic cloves minced
- 28 ounces San Marzano whole tomatoes
- 1 teaspoon salt
- 1/2 cup fresh basil leaves divided
- 26 ounces mini cheese ravioli frozen
Instructions
- Heat the oil in a saucepan over medium heat. Add the diced shallot and garlic. Cook and stir for 2-3 minutes. 4 tablespoons extra virgin olive oil, 1 shallot, 2 garlic cloves
- Add the can of tomatoes, salt and half of the basil. Use a meat chopper to crush the tomatoes. Bring the mixture to a simmer, then turn to low heat. Simmer for 20 minutes, stirring often to prevent scorching. 28 ounces San Marzano whole tomatoes, 1 teaspoon salt, ½ cup fresh basil leaves
- While the sauce is simmering, cook the ravioli in a large pot according to package instructions. After it is cooked, drain off the liquid the pasta water, reserving ½ cup if desired to make the tomato sauce a little thinner. (I did not need the pasta water, it is a matter of preference and is optional!) 26 ounces mini cheese ravioli
- After the sauce is done, add in the remaining fresh basil and mix well. Toss the ravioli with the pomodoro sauce. Drizzle in pasta water if desired.
- Serve with additional fresh basil and and freshly grated parmesan cheese if desired. Sprinkle with additional salt and freshly ground black pepper.
Notes
- Blend the tomatoes in a blender or food processor first if you’d like them perfectly smooth.
Nutrition
Calories: 623kcal | Carbohydrates: 68g | Protein: 23g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 80mg | Sodium: 1603mg | Potassium: 327mg | Fiber: 6g | Sugar: 7g | Vitamin A: 313IU | Vitamin C: 16mg | Calcium: 87mg | Iron: 17mg
Recipe Variations
- Like a little bit of spice in your ravioli al pomodoro? Add ½ -1 teaspoon red pepper flakes.
- Love cheese? Serve with a dollop of ricotta cheese, fresh mozzarella cheese.
- Add 1 cup of fresh spinach to the sauce at the end of cooking. Let it wilt slightly before serving.
This was absolutely delicious!!!