Ravioli Pomodoro Recipe
This Ravioli Pomodoro Recipe is creamy, rich, and infused with garlic and fresh basil! It uses 6 ingredients only and is ready in 25 minutes!
Servings: 2
Calories: 316kcal
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 use vegan or gluten-free if needed
- Freshly grated parmesan, to taste optional, use vegan if needed
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.
Nutrition information is a rough estimate calculated with an online calculator without including the optional ingredients mentioned in the recipe. The information shown should not be considered a substitute for personal nutritional advice.
Nutrition
Calories: 316kcal