cheese ravioli

Ingredients

• 1 package (20 ounces) refrigerated cheese ravioli
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 28 ounces crushed tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• 1/4 cup fresh basil, chopped
• Salt and black pepper to taste

Instructions

1. Bring a large pot of salted water to a boil.
2. Add the ravioli and cook according to package directions (usually 3-5 minutes).
3. While the ravioli is cooking, heat olive oil in a saucepan over medium heat.
4. Add minced garlic and cook for 30 seconds, until fragrant.
5. Pour in crushed tomatoes, oregano, and red pepper flakes (if using).
6. Bring to a simmer and cook for 10-15 minutes, stirring occasionally.
7. Drain the ravioli and add it to the tomato sauce.
8. Stir to combine and heat through.
9. Serve immediately, garnished with fresh basil.

Notes

• For a smoother sauce, use an immersion blender to puree a portion of the sauce before adding the ravioli.
• To prevent sticking, toss the cooked ravioli with a little olive oil after draining.
• Store leftover ravioli in an airtight container in the refrigerator for up to 3 days.
• For a richer sauce, add a dollop of ricotta cheese to the sauce before serving.