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I always like to serve my raviolos with the simplest sauce imaginable, so the pasta and filling really shine. I usually just open a big can of whole plum tomatoes, throw that in a pan with a good 2 glugs of extra virgin olive oil. Cook that down until you can smash up the tomatoes with the back of a spoon, so it's nice and saucy. If you have some good grape tomatoes that are fresh, quarter a few and throw them in. Salt and pepper to taste. Just before serving, tear up and toss in a good fistful of fresh basil, and swirl it in so it wilts into the sauce. Pour over ravioli. Consume.
Super simple. Bright and tomatoey. Mmmmmm.
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