Homemade Ravioli with Chunky Tomato Sauce
🍽 Serves: 4
⏱ Prep Time: 30 mins | Cook Time: 25 mins
Ingredients
For the Ravioli:
1 package store-bought cheese ravioli (or homemade if you're feeling ambitious)
Salt, for boiling water
For the Chunky Tomato Sauce:
2 tbsp olive oil
1 small yellow onion, diced
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 tbsp tomato paste
1 tsp dried oregano
½ tsp red pepper flakes (optional)
Salt and freshly ground black pepper, to taste
1 tsp sugar (to balance acidity)
1 cup diced fresh tomatoes (for that chunky texture)
Fresh basil or parsley, chopped
For Topping:
Freshly grated Parmesan cheese
A drizzle of olive oil (optional)
Extra basil leaves for garnish
Instructions
Cook the Ravioli:
Bring a large pot of salted water to a boil.
Add ravioli and cook according to package instructions until they float and are tender. Drain and set aside, reserving a splash of pasta water.
Make the Chunky Sauce:
In a skillet or saucepan, heat olive oil over medium heat.
Sauté onions until soft and translucent, about 4–5 minutes.
Add garlic and cook for 30 seconds.
Stir in tomato paste, crushed tomatoes, diced fresh tomatoes, oregano, red pepper flakes, sugar, salt, and pepper.
Simmer uncovered for 10–15 minutes, stirring occasionally until thick and chunky. Taste and adjust seasoning.
Assemble & Serve:
Gently toss cooked ravioli in the sauce, or spoon sauce generously over ravioli arranged on a plate.
Top with grated Parmesan and fresh chopped herbs.
Serve warm with crusty bread or a side salad if you like.
🖼 Styling Tips (for your scene):
Let sauce slightly pool around the ravioli.
Use a light sprinkling of Parmesan—some melting, some still visible.
Tuck in a few bright basil leaves on top and around the plate.
A wooden spoon or kitchen towel in the blurred background will enhance the homey warmth.
Aim for soft, natural window light from the side for those cozy shadows.