Ravioli with Marinara Sauce
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.
Servings: 4 servings
Calories: 363kcal
Equipment
- 1 deep skillet with lid
Ingredients
- 2 Tablespoons olive oil butter or a combination
- 8 ounces sliced mushrooms optional
- 3 cloves of chopped garlic optional
- 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 (if using) and garlic until mushrooms are lightly browned.
- Add ravioli, marinara 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 10-12 minutes or until the ravioli is cooked al dente and the sauce is bubbly.
- Add parmesan cheese and fresh basil or parsley if desired and enjoy!
Video
Notes
- Use a high-quality sauce like Raos.
- Make sure the sauce just covers the ravioli. This will ensure that the pasta cooks evenly and all the way through. Add water as needed.
- The moisture from the water you add will help thin out the sauce so it can easily coat every ravioli.
- If you want a cheesier version, add a cup of shredded mozzarella on top at the very end and pop it under the broiler for a couple of minutes until it's lightly browned. Or stir it into the pot.
- Add the parsley or basil at the end, right before serving.
- You can use unthawed frozen ravioli, but the cook times will be slightly longer.
- As a variation, add prepared, thawed, warmed meatballs, shredded chicken, or beans for added protein.
- I like to serve this ravioli, marina with a big green salad and crusty bread.
- To keep the ravioli from sticking, stir at the beginning to coat easy ravioli with sauce.
Nutrition
Calories: 363kcal | Carbohydrates: 32g | Protein: 17g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 47mg | Sodium: 643mg | Potassium: 204mg | Fiber: 3g | Sugar: 3g | Vitamin A: 103IU | Vitamin C: 2mg | Calcium: 173mg | Iron: 8mg
