This Ravioli Pomodoro Recipe is light, creamy, and infused with garlic and fresh basil! It uses 6 ingredients only and is ready in 25 minutes!
No more jarred pasta sauces, friends! This Ravioli Pomodoro has to be the easiest recipe I have ever made. It's quick and easy to prep, which makes it the perfect weeknight dinner.
If you've never tried Pomodoro sauce, you're in for a treat! It's a creamy, luscious, and super flavorful tomato sauce made without any cream. The secret is using whole peeled tomatoes, cooking them down, then blending them until smooth.
"Pomodoro" means tomato in Italian, so that's where this recipe gets its name. While ravioli Pomodoro is not an authentic Italian dish, it's packed with simple, vibrant flavors you're going to love.
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Ingredients You'll Need
See the recipe card below for exact measurements.
- Ravioli: You can use any ravioli you like, including vegan ravioli. I use ravioli with a parmesan filling, but any filling can work here.
- Whole canned tomatoes: In most Italian dishes, whole tomatoes are preferred over diced tomatoes. They pack more flavor, cook down better, and are more versatile.
- Garlic: Only 1-2 cloves take this recipe to the next level.
- Olive oil: Use high-quality extra virgin olive oil to get the most authentic flavor.
- Fresh basil: For best results, don't substitute with dried basil.
- Parmesan cheese: It's optional, but I like to put a lot of parmesan on my pasta. You can also use vegan parmesan.
To take this ravioli Pomodoro recipe to the next level, consider making homemade pasta. The dough comes together in minutes, and the flavor is exceptional!
How to Make Ravioli Pomodoro
- Heat a large pot over medium-low heat. Once hot, add the olive oil and let it heat as well. Add the minced garlic and cook for 1 minute, stirring very often, or until fragrant and lightly golden.
- Add the whole tomatoes, basil leaves, salt, and black pepper. Using the back of a spatula or a spoon, smash the tomatoes to release the juices. Stir and bring to a gentle simmer over low heat.
3. Cook the tomatoes for 10-15 minutes over medium heat, until they've completely broken down and the sauce has thickened. Blend the Pomodoro sauce using an immersion blender until creamy and smooth.
4. Cook the ravioli according to packaging instructions. Save ½ cup of pasta water then drain the rest. Add the ravioli to the pot with the sauce, and stir until well coated. Add a splash of pasta water if needed to loosen up the sauce. Top with parmesan cheese and serve!
FAQ
- Don't burn the garlic! This ravioli Pomodoro recipe is made with a few simple ingredients, so cooking them right is essential. Make sure the garlic doesn't go brown, or it may ruin the taste of the sauce.
- Use whole tomatoes. Whole tomatoes pack more umami flavor than diced tomatoes. If you can, try to pick the highest-quality, preferably Italian canned tomatoes.
- To add some kick to the recipe, add red pepper flakes! While traditional Pomodoro sauce isn't spicy, you can make it your own by adding a pinch of red pepper flakes for heat.
- If you don't have an immersion blender, you can use a regular blender or a food processor instead. Just make sure to let the sauce cool before blending and leave the whole in the lid open so that steam can escape.
Marinara and Pomodoro are made with similar ingredients, but while Marinara sauce is liquidy and chunky, Pomodoro sauce is smooth, creamy, and a bit thicker.
Pomodoro sauce is rich, fruity, tangy, and has a luscious and creamy texture. Infused with garlic, basil, and olive oil, this sauce is vibrant and delicious.
Yes! For best results, freeze the sauce only. Let it cool to room temperature then transfer to a freezer-safe jar. Freeze for up to 6 months.
Yes, this recipe can work well with fresh tomatoes, just remember to peel them. I suggest using the ripest and reddest tomatoes you can find for the best results! You can peel them yourself following this method (keep in mind, that you don't need to remove the seeds).
Yes, the sauce is perfect for make-ahead, however, I strongly recommend cooking the pasta right before serving. Fresh ravioli takes just 2 minutes to cook and they taste best when fresh.
Serving
Enjoy this ravioli Pomodoro recipe with a generous sprinkle of parmesan cheese and fresh herbs on top. Sometimes I like to serve it with a dollop of ricotta as well (but don't tell the Italians🤫!)
Serve it alongside a simple side salad, roasted vegetables, and/or garlic bread.
Storage
Let it cool to room temperature then transfer to an airtight container or a jar. Save in the fridge for up to a week.
More Easy Pasta Recipes
Vegan Mac and Cheese without Cashews
Ravioli Pomodoro Recipe
Equipment
- Immersion blender
Ingredients
- 1 tablespoon olive oil
- 1-2 cloves of garlic, minced
- 1 (14-oz) can whole peeled tomatoes
- 3-4 fresh basil leaves
- ¼ teaspoon salt
- Freshly cracked black pepper, to taste
- 250g (9oz) ravioli of choice
- Freshly grated parmesan, to taste (optional)
Instructions
- Heat a large pot over medium-low heat. Once hot, add the olive oil and let it heat as well. Add the minced garlic and cook for 1 minute, stirring very often, or until fragrant and lightly golden.
- Add the whole tomatoes, basil leaves, salt, and black pepper. Using the back of a spatula or a spoon, smash the tomatoes to release the juice. Stir and bring to a gentle simmer over low heat.
- Cook the tomatoes for 10-15 minutes, until they've completely broken down and the sauce has thickened. Blend the Pomodoro sauce using an immersion blender until creamy and smooth.
- Cook the ravioli according to packaging instructions. Save ½ cup of pasta water then drain the rest. Add the ravioli to the pot, and stir until well coated with the sauce. Add a splash of pasta water if needed to loosen up the sauce.
- If the sauce is too thick, add a splash of pasta water to loosen it up. Top with parmesan cheese and more fresh basil. Serve right away!
Notes
- Don't burn the garlic! This ravioli Pomodoro recipe is made with a few simple ingredients, so cooking them right is essential. Make sure the garlic doesn't go brown, or it may ruin the taste of the sauce.
- Use whole tomatoes. Whole tomatoes pack more umami flavor than diced tomatoes. If you can, try to pick the highest-quality, preferably Italian canned tomatoes.
- To add some kick to the recipe, add red pepper flakes! While traditional Pomodoro sauce isn't spicy, you can make it your own by adding a pinch of red pepper flakes for heat.
- If you don't have an immersion blender, you can use a regular blender or a food processor instead. Just make sure to let the sauce cool before blending and leave the whole in the lid open so that steam can escape.
FOOD SAFETY
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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