Simple & easy marinara sauce with ravioli

This Italian Marinara sauce is not only super delicious and traditional but also super easy to make. The tomato sauce will become your go-to for when time is not on your side, and everyone wants pasta. Be ready, it is not your typical marinara sauce; it is the way they cook it in Italy - the classic Marinara sauce.

It is a tasty sauce that pairs well with fried fish, such as calamari, or pasta. It adds flavor and enhances any dish.

This Italian marinara sauce is a bit different, well, okay!!! This differs significantly from what we are accustomed to here in the States.

I have had this recipe, which I have been making since my early teenage years, from an Italian cookbook.

I loved this book because the recipes were easy to follow, and it was where all my baking ideas came from.

As a teenager, I mostly baked desserts and rarely cooked, only when I had to out of dire necessity.

Over time, I have made minor changes to this marinara sauce, but the main ingredients remain tomatoes and white wine. Light, delicious, and super simple.

If you ever had them, Lobster ravioli is amazingly delicious, and this is the perfect sauce to prepare.

Italian Marinara Sauce

The Italian-made marinara sauce is lighter than its American counterpart, and it is prepared slightly differently.

In Italy, people use whole garlic to flavor olive oil at the start of cooking. Remove the golden garlic from the pan and discard it, never using it again.

The tomatoes used are fresh or canned San Marzano and are free of added garlic, onion, or herbs. As I like to call it, it is in its purest state.

This light tomato sauce gets its name from the added white wine, which gives it a delicious taste. It would be best if you didn’t skip this crucial ingredient.

Lastly, cook it for only about 15 minutes. That is one of the best parts of Italian recipes: they are perfect for a quick weeknight dinner.

What are San Marzano tomatoes?

San Marzano is a type of plum tomato. That is longerand thinner than your typical plum tomato. VIt is vibrantred in color and rich in flavor.

They also have fewer seeds than your regular plum tomatoes.

One thing that makes the San Marzano tomatoes the most sought after by chefs worldwide. Besides having fewer seeds, they have less acidity than other tomatoes. Idyllic for Italian cuisine.

I love San Marzano tomatoes; they have less acidity than other tomatoes.

Ravioli

My all-time favorite, and if you are so inclined and have time, I have an excellent recipe for Homemade Ravioli that you will love to make.

Once you have the homemade dough, you can create any ravioli filling you wish.

Here are a few helpful tips for the ingredients needed

San Marzano tomatoes – peeled and left whole or chopped are fine. Don’t add garlic, onion, or spices to it. They will change the dish's taste.

Olive oil or Extra virgin olive oil– an ever-present ingredient in Italian cooking.

Garlic cloves – peeled, end hard core removed and left intact. They give out their wonderful aroma to the olive oil.

White wine – Dry white wine gives a great flavor to this dish. The alcohol will evaporate, making it safe to give to young children.

Flat leaf parsley – Gives it that beautiful flavor. Do also chop the stems as they contain the essential oils of the parsley, thus giving your sauce an amazing taste.

Lobster ravioli – A pure delight to enjoy with this marinara sauce. However, any ravioli will work if you cnnot find them at your local grocery store.

Salt and pepper – Add a little seasoning at the start and again just before finishing cooking. The sauce gets stronger as it cooks, so be careful not to add too much seasoning.

Ingredients needed to create this excellent recipe of Marinara Sauce with Ravioli

• 12 ounces San Marzano tomatoes
• 2 garlic cloves, peeled and ends removed garlic
• ½ cup white wine
• 3 tablespoons Italian flat-leaf parsley
• 1 pound lobster ravioli
• salt and pepper, to taste

Instructions

• In a medium-sized saucepan, add olive oil and garlic over medium heat. Once the garlic is golden, remove and discard.
• Add the tomatoes, white wine, salt and pepper, and half of the parsley. Cook over medium-low heat for 15 minutes, stirring occasionally.
• In the meantime, bring a large pot of salted water to a boil and cook the ravioli per package directions.
• On a warm plate, spread a spoonful of tomato sauce and arrange the ravioli over it. Add a couple of spoonfuls of tomato sauce over the ravioli and add more parsley.

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Ravioli

Meet Chef Giangi

I am a passionate cook, recipe developer, author, and food photographer with 14 years of food blogging experience. Inspired by my French and Italian heritage, I work with other chefs, both foreign and domestic, and have had countless discussions with chefs at famous restaurants globally. I enjoy sharing these creative culinary delights in simple, straightforward, easy-to-understand recipes.