Black Squid Ink Ravioli with Tomato and Parmesan
Store-bought squid ink ravioli tossed in a quick tomato sauce and finished with Parmesan. A fast, elegant weeknight dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 22g
Ingredients
- 9 oz squid ink ravioli
- 2 tbsp olive oil
- 2 cloves garlic
- 1.5 cups crushed tomatoes
- ½ cup Parmesan cheese
- ½ tsp salt
Instructions
- 1
Bring a large pot of salted water to a boil. Add the 9 oz squid ink ravioli and cook until they float and are tender, about 4-5 minutes. Reserve 1/2 cup pasta water, then drain.
- 2
While the ravioli cook, heat the 2 tbsp olive oil in a large skillet over medium. Add the 2 minced garlic cloves and cook until fragrant, about 1 minute.
- 3
Pour in the 1.5 cups crushed tomatoes and 0.5 tsp salt. Simmer until slightly thickened, about 5 minutes. Stir in the drained ravioli and a splash of pasta water to loosen the sauce.
- 4
Remove from heat and toss with the 0.5 cup grated Parmesan. Serve immediately with extra Parmesan on top.
Tools you’ll need
- large pot
- skillet
- colander
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