Ravioli al Pomodoro

5 from 1 vote

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.

Prep Time5

Cook Time25

Total Time30

Course: Main Dish

Cuisine: Italian

Servings:

Calories: 623kcal

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, 1/2 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 1/2 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.

Blend the tomatoes in a blender or food processor first if you'd like them perfectly smooth.