Basil Tomato Ravioli… simply mouthwatering. Imagine summer’s dynamic duo of cherry tomatoes and fresh basil leaves tossed with your favorite cheese filled ravioli. Super easy to make, wallet-friendly and ready in 15 minutes. With bright delicious flavors from spoonfuls of garlicky braised cherry tomatoes and a nice punch from the red pepper flakes. A tasty dinner that celebrates the ease of a classic combination.
Why you’ll love this easy sauce for store-bought ravioli
This is one of the easiest pasta dishes you can make with minimal ingredients and still take it to the next level. Everything you need is some good quality ripe cherry tomatoes and your favorite ravioli to whip up a delicious dinner in just 15 minutes.
It’s so easy to prepare! While the tomatoes are braising, we cook the ravioli, toss everything together, done! It’s as delicious as it is unique. You’ve got to taste it, to believe it.
A simple but impressive dish full of richness and juicy sweetness. The tomatoes cook down slightly, become sweeter and release all of their vibrant, sun-kissed juices.
Add more or less basil, or use Thai basil for even bolder flavors. If you’re spice sensitive, use less chili flakes. Serve with cheese or meat filled ravioli for a weeknight dinner that’s truly show-stopping.
This tomato sauce for ravioli is one of those secret back pocket recipes for getting weeknight dinner ready in no-time and, more importantly, turn them into tasty dishes with minimal effort or planning.
Let me guide you through the recipe with this step-by-step VIDEO.
AND IF YOU LOVE RAVIOLI…
More delicious and fast ravioli ideas:
- Ravioli in Lemon Parmesan Butter
- In Creamy Bacon Sauce
- With Creamy Parmesan Sauce
- Ravioli with Pistachio Pesto
Recipe tips
- For this recipe, you can use ravioli, tortellini or even short shaped pasta like shells or penne
- I used ravioli filled with ricotta cheese, but also tried them with a meaty filling, both versions were delicious. You can also use any of your favorite ravioli, like 4-cheese, spinach, …
- Add more or less basil, or use Thai basil for even bolder flavors. Instead of fresh basil, use oregano or parsley
- Deglaze the skillet with white wine instead of the cooking water for a more luscious flavor
- This is not a spicy dish, the chili flakes just add a nice punch. You can use less or more heat according to your own taste
- Serve with a big arugula salad drizzled with olive oil and balsamic vinegar
Storage
- Store leftovers refrigerated in airtight containers for up to 3 days.
- Reheat in a nonstick skillet over medium until heated through.
MORE TOMATO RECIPES, PLEASE!
- 30 Minute Chicken with Braised Tomatoes and Burrata
- Charred Cherry Tomatoes with Burrata
- Garlic Butter Tomato Spaghetti
- Creamy Red Pesto Chicken
Basil Tomato Ravioli
Ingredients
- 1 pound cheese ravioli - ricotta or your favorite filling
- 3 tbsp olive oil
- 1.1 pounds ripe cherry tomatoes
- 3 garlic cloves - minced
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp chili flakes
- 1 tsp Italian seasoning
- ½ cup basil leaves - packed
Instructions
- Before you start to cook, mince the garlic and roughly chop the basil leaves.
- Bring a large pot of salted water to a boil.
- Heat oil in a large skillet over medium. Place cherry tomatoes in a single layer. Cover and cook for about 3-5 minutes, or until they start to burst. Press on the back of the tomatoes with a fork to release the juices.
- Add salt, black pepper, chili flakes, Italian seasoning and minced garlic. Cook for 2 minutes, until fragrant.
- In the meantime, add ravioli to the pot with boiling water and cook, for 2 minutes. Drain, reserving 1 cup cooking water.
- Add basil leaves to the skillet, stir to combine. Deglaze with ½ cup cooking water, cook for 1 minute. Toss in ravioli and simmer for 1 minute more. Add more cooking water, if needed. Taste and adjust salt.
- Serve immediately, preferably topped with parmesan and a leafy salad on the side. Enjoy!
Video
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