This easy ravioli with olive oil sauce is a fast weeknight dinner you can make with fresh or frozen pasta that gets a kick from red pepper flakes and garlic.
I first tried a version of this recipe for ravioli with garlic and red pepper sauce from Martha Stewart. And since then, I’ve been making my own version whenever I need a fast dinner to feed kids or adults. This is a great go-to recipe to keep in your back pocket for weeknight meals.
❤️ Why You’ll Love This Recipe: This ravioli recipe comes together in less than 20 minutes and uses pantry-staple ingredients. It’s kid-approved and good enough to serve for entertaining.
Update: I make this easy ravioli recipe all the time for my family. So I’ve updated the post with new tips and photos to help you perfect it at home too!
How to Make Ravioli with Garlic-Olive Oil Sauce
You can use fresh or frozen ravioli for this recipe. Start by simply cooking the pasta according to the package instructions. I like to add 2 teaspoons of olive oil to the pasta water to keep the noodles from sticking together after draining
The best part about this recipe, in my opinion, is the delicious oil infused with savory, spicy flavors from red pepper and garlic. When making the sauce, remember to keep stirring the oil to make sure the garlic doesn’t burn. If there’s a lot of bubbling and sizzling, you may need to turn down the heat.
When you’re ready to combine the pasta and sauce in the bowl, make sure your ravioli is drained well. The old saying “oil and water don’t mix” is true. You want to avoid any water in the bottom of your plate or bowl.
Tip: use a larger bowl than you think you’ll need to combine the pasta and sauce. That way, you’ll have room to gently stir without losing any of your precious ravioli.
Can I Halve the Recipe?
Certainly! This recipe serves six. You can easily cut the ingredients in half to feed two. Costco sells a two-pack of fresh ravioli that’s perfect for a family.
How to Serve Ravioli in Garlic Sauce
Serve your pasta hot, as soon as everything is combined. If you like, sprinkle some freshly grated parmesan cheese on top. On the side, add a fresh homemade dinner roll or Russian braided pesto bread.
This pasta is best served immediately, but if you have leftovers, you can store them in the refrigerator for up to four days. Reheat the ravioli in the microwave for 1 minute to start, then in 30-second intervals until hot.
Tip: When reheating, arrange the ravioli in an even layer (don’t pile them) so they reheat evenly.
More Ideas For What To Put On Ravioli
Here are more of our favorite ways to serve cheesy or meaty ravioli:
- Quick Pasta Sauce is a fool-proof and fast marinara recipe for any kind of pasta.
- Light and Creamy Pesto Ravioli is a wonderfully cheesy and herby sauce for summer.
- Sweet corn Ravioli with Brown Butter Sauce has fresh corn and a savory sauce topped with cherry tomato compote.
- Baked Caprese Ravioli is an oven-baked pasta dish with gooey melted mozzarella and fresh tomatoes.
- 1/4 cup olive oil
- 1/4 teaspoon crushed red pepper
- 1 tablespoon garlic, finely minced
- 32 ounces fresh cheese ravioli
- 3 tablespoons minced fresh parsley (or 1 tablespoon dried parsley)
- 1 tablespoon fresh lemon juice
- In small saucepan, heat oil over low heat for 3 minutes.
- Add red pepper, garlic and cook 2 minutes. Set aside.
- In a large pot of boiling salted water, cook ravioli according to package directions. Drain, and return to the warm pot.
- Gently toss ravioli with flavored oil, parsley, lemon juice, and 1/4 teaspoon salt.
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Amount Per Serving: Calories: 354Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 35mgSodium: 496mgCarbohydrates: 31gFiber: 2gSugar: 1gProtein: 14g
Nutrition information is calculated by Nutritionix and may not always be accurate.