Step 1

Heat a large pot over medium-low heat. Once hot, add the olive oil and let it heat as well. Add the minced garlic and cook for 1 minute, stirring very often, or until fragrant and lightly golden.

Step 2

Add the whole tomatoes, basil leaves, salt, and black pepper. Using the back of a spatula or a spoon, smash the tomatoes to release the juice. Stir and bring to a gentle simmer over low heat.

Step 3

Cook the tomatoes for 10-15 minutes, until they've completely broken down and the sauce has thickened. Blend the Pomodoro sauce using an immersion blender until creamy and smooth.

Step 4

Cook the ravioli according to packaging instructions. Save ½ cup of pasta water then drain the rest. Add the ravioli to the pot, and stir until well coated with the sauce. Add a splash of pasta water if needed to loosen up the sauce.

Step 5

If the sauce is too thick, add a splash of pasta water to loosen it up. Top with parmesan cheese and more fresh basil. Serve right away!