When it comes to one pot pasta ideas, there's something undeniably comforting about a dish that requires minimal effort but delivers maximum flavor. Enter Ravioli with Marinara—a delicious little pocket of goodness that can elevate any meal. Whether you're looking for vegetarian options or a meat and cheesy delight, ravioli recipes are versatile enough to fit any occasion. Plus, with the right sauce, like marinara, these dishes can become your new go-to favorites.
❤️ Why You'll Love Ravioli with Marinara
Ravioli recipes are all about simplicity and taste. Whether you're using store-bought ravioli and marinara or making from scratch, ravioli can be your best friend. From classic cheese ravioli recipes to more adventurous combinations, the possibilities are endless.
One of the best parts about ravioli recipes is that they’re perfect for one pot pasta ideas. You can cook everything in a single pan, making cleanup a breeze. Plus, the flavors meld together beautifully, creating a dish that's rich, hearty, and satisfying.
🍲 Ingredients
Ravioli - Fresh or Frozen.
Ninety-nine percent of the time I opt for frozen ravioli because it's so convenient! It’s perfect for busy nights when you need a quick, reliable meal. It holds up well during cooking and can go straight from the freezer to the pot. Paired with a good marinara sauce like Rao's, frozen ravioli can be just as delicious as fresh.
Fresh ravioli is known for its delicate texture and quick cooking time. It absorbs sauces beautifully, making it ideal for dishes where the pasta needs to shine. However, it’s more expensive, has a shorter shelf life, and time consuming.
Marinara Sauce -I love my homemade marinara, but when I’m in a hurry I grab a jar of sauce. When it comes to jarred marinara sauce, my favorite has to be Rao's. It's one of those brands that consistently delivers a product that's as close to homemade as you can get. The richness of the tomatoes, the perfect blend of herbs and spices make it stand out from the crowd.
Garlic - Mmmm, garlic. Did you know cutting a garlic clove breaks its cells and releases stored enzymes that react with oxygen. That triggers healthy sulfide compounds, such as allicin, to form. The more you slice, chop, or crush garlic, the more allicin is produced and the more pungent the garlic flavor will be. If you want more subtle flavor keep the garlic in larger sizes or even add the whole clove and fish it out before serving.
Other ingrediens:
- Salt
👩🍳 How to Make Ravioli with Marinara
- In a large skillet with a lid, add oil or butter and saute mushrooms (if using) and garlic until mushrooms are lightly browned.
- Add ravioli, spaghetti sauce, water, oregano, and a couple of pinches of salt and pepper to the skillet.
- Stir. Add additional sauce or water if needed to just cover the ravioli.
- Cover with a lid or a tight-fitting piece of tin foil.
- Cook for 5 minutes or until the ravioli is cooked al dente and the sauce is bubbly.
- Add parmesan cheese and basil or parsley and enjoy!
🗒 Variations
- Ravioli in Alfredo Sauce
- Vegetarian: Use vegetarian ravioli and sauce
- Add cooked veggies at the end
🗒 Substitutions
- Substitute your favorite ravioli flavor for the package refrigerated mushroom ravioli
- Substitute the Marinara sauce for Alfredo sauce
🗒 Best served with - Italian dinner party menus
- Chopped, Green or Caesar Salad
- Crunchy Bread & Garlic Butter
- Roasted Vegetables
- Red wine of course;)
👝 How to Store Leftovers
Store in in the refrigerator in an air-tight container for 3-5 days.
🤔 Common Questions
- 28 oz can Peeled San Marzano Tomatoes (no sugar added)
- 1 tablespoon red wine vinegar
- ¼ cup extra virgin olive oil
- ¼ teaspoon black pepper
- ½ teaspoon red pepper flakes
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon kosher salt (add more if necessary)
Puree the tomatoes, olive oil, and ½ cup of the liquid from the can of tomatoes with an immersion blender, blender or magic bullet. Add remaining ingredients and simmer, taste and add salt and pepper if needed.
- Parmesan Rind Trick – My go-to tip! Got a Parmesan rind? Let it simmer in the sauce for extra depth. Trust me, it makes a difference.
- Sauté Garlic & Onion – Start with flavor! Cook up some minced garlic and diced onion in olive oil before adding the sauce. Instant upgrade.
- Add Fresh Herbs – Toss in fresh basil, parsley, or oregano at the end. It gives that “just made” taste without the extra effort.
- Boost with Spices – A pinch of red pepper flakes, black pepper, Italian seasoning, or even a little smoked paprika can wake up the flavor.
- Balance the Acidity – If the sauce is a little too tangy, stir in a teaspoon of sugar, honey, or even a splash of heavy cream to mellow it out.
- Butter or Olive Oil = Instant Richness – A tablespoon of butter or a drizzle of good olive oil makes everything taste smoother and more luxurious.
- Tomato Paste for Depth – Stir in a spoonful of tomato paste before adding the sauce. It deepens the flavor and gives it that slow-cooked taste.
- Parmesan, Always Parmesan – Freshly grated Parmesan or Pecorino Romano adds that salty, umami kick.
- Add Some Meat – Brown some Italian sausage, ground beef, or pancetta before adding the sauce for extra heartiness.
- Let It Simmer – Give it at least 10–15 minutes on low heat to let everything blend together. It makes all the difference.
Want to take it to the next level? A splash of red wine or balsamic vinegar adds some serious complexity. 🍷✨
Answer 1
Yes! Simmer fresh or frozen ravioli in marinara sauce with a little added water or broth to help cook the pasta without drying out the sauce. Cover and let it gently bubble until tender.
Nope! That’s the beauty of a one-pot meal. The ravioli absorbs flavor as it cooks directly in the sauce, making for a richer dish.
A high-quality jarred marinara, like Rao’s Homemade, is a great choice. It’s well-balanced and doesn’t need much doctoring up. You can also use a homemade marinara if you have the time.
Make sure there's enough liquid in the sauce and stir occasionally. Adding a splash of broth or water helps prevent sticking.
Yes! Frozen ravioli works well. Just add a few extra minutes to the cooking time and ensure there’s enough sauce to coat and cook the pasta evenly.
Try stirring in cooked Italian sausage, shredded rotisserie chicken, or even white beans for an extra protein boost.
Add a bit of pasta water, broth, or even a splash of cream for a creamier consistency.
Ravioli with Marinara Sauce
Equipment
- 1 deep skillet with lid
Ingredients
- 2 Tablespoons olive oil butter or a combination
- 8 ounces sliced mushrooms optional
- 3 cloves of garlic chopped
- ½ of a 24 oz. jar Marinara sauce I use Raos
- ½ cup water plus more as needed
- ½ teaspoon dried oregano
- ½ cup shredded Parmesan Reggiano cheese
- 10 oz. Package refrigerated mushroom ravioli uncooked. I used Rana. (or any other flavor you prefer)
- Kosher Salt to taste
- Crushed red pepper optional
Instructions
- In a large deep skillet with a lid, add oil or butter and saute mushrooms and garlic until mushrooms are lightly browned.
- Add ravioli, spaghetti sauce, water, oregano, and a couple of pinches of salt and pepper to the skillet.
- Stir until everything is well combined. Add additional sauce or water if needed to just cover the ravioli.
- Cover with a lid or a tight-fitting piece of tin foil.
- Cook for 5 minutes or until the ravioli is cooked al dente and the sauce is bubbly.
- Add parmesan cheese and basil or parsley and enjoy!
