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olive garden cheese ravioli recipe

Cheese Ravioli Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 1 /2 cup pasta water, then drain and set ravioli aside on a lightly oiled tray.
Ingredients Method Notes

Ingredients
  

  • 1 lb fresh or refrigerated cheese ravioli
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1 can (28 oz) crushed tomatoes
  • 1/2 cup heavy cream
  • 1 tsp granulated sugar
  • 1 tsp dried Italian seasoning
  • 3/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 cup grated Parmesan
  • 2 tbsp fresh basil, chiffonade

Method
 

  1. Boil the ravioli in well-salted water for 4 to 5 minutes until they float and feel tender. Reserve 1/2 cup pasta water, then drain and set ravioli aside on a lightly oiled tray.
  2. Heat the 1 tbsp olive oil in a large skillet over medium heat. Add the 3 cloves minced garlic and 1/2 tsp red pepper flakes and stir for 60 seconds until pale gold.
  3. Add the 28 oz crushed tomatoes, 1 tsp sugar, 1 tsp Italian seasoning, 3/4 tsp salt, and 1/4 tsp black pepper. Simmer uncovered over medium heat for 10 minutes until the sauce thickens and coats a spoon.
  4. Reduce heat to low. Stir in the 1/2 cup heavy cream and 1/4 cup Parmesan until smooth, about 2 minutes. Add reserved pasta water a tablespoon at a time if the sauce is too thick.
  5. Fold the ravioli into the sauce over low heat for 1 minute. Spoon into shallow bowls and top with fresh basil chiffonade and extra Parmesan.

Notes

This sauce comes together quickly once the garlic hits the pan, so have everything measured and ready before you start. The reserved pasta water is worth keeping because the starch in it helps bring the sauce and pasta together if things get too thick. Leftovers taste great the next day once the ravioli absorb a little more of the sauce overnight.