Beef Ravioli With Quick Tomato Sauce

Heat the oil in a large saucepan. Add the garlic and cook just until fragrant. Do not let the garlic brown.

Add the chopped tomatoes with the liquid from the can, the water, and salt and pepper to the saucepan. Bring to a boil then reduce the heat to a simmer and let cook for 10 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add the ravioli and cook to al dente as recommended on the package (typically 5-7 minutes for fresh or refrigerated, 12-15 minutes for frozen).

After the sauce has cooked for 10 minutes, stir in the basil.

Spoon some of the tomato sauce in the bottom of each individual serving bowl. Using a slotted spoon, remove the cooked ravioli from the pot and divide between the bowls. Spoon additional tomato sauce over the top of the ravioli and then sprinkle with Parmesan cheese. Serve hot.

Recipe Source: Adapted from Sheryl Juilian and Julie Riven