Ingredients
Scale
- 2 cups crushed tomatoes
- 1 cup heavy cream
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- Fresh basil, for garnish
Instructions
- Heat the olive oil in a medium skillet over medium heat.
- Sauté the minced garlic for 30–60 seconds until fragrant, stirring so it doesn’t burn.
- Pour in the crushed tomatoes and bring to a gentle simmer.
- Season with salt and pepper, then simmer for 5 minutes to mellow the raw tomato taste.
- Reduce the heat to low and stir in the heavy cream until the sauce is smooth and silky. Warm through for another 2 minutes — do not boil.
- Taste and adjust salt and pepper. If you like a brighter sauce, add a small pinch of sugar.
- Toss the cooked ravioli in the sauce or spoon the sauce over plated ravioli. Top with torn fresh basil and serve hot.
Notes
Use low heat when adding the cream to avoid curdling. Don’t overcook the garlic to prevent bitterness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian