Ingredients

  • 1 Tbsp. olive oil

  • 1 small yellow onion, finely chopped (1 cup)

  • 4 cloves garlic, finely chopped (about 4 tsp.)

  • 24-oz. jar marinara sauce

  • 1 20-oz. pkg. refrigerated four-cheese ravioli (such as Buitoni)

  • 2 Tbsp. chopped fresh basil, plus leaves for garnish

  • 1/2 tsp kosher salt

  • 1/2 tsp freshly ground black pepper, divided

  • 3/4 cup whole milk ricotta cheese

  • 4 oz. low-moisture mozzarella cheese, shredded (1 cup)

Directions

  1. Preheat broiler

    Preheat broiler with oven rack in top third position.

  2. Cook sauce

    Heat oil in a 10-inch, high-sided, broiler-safe skillet over medium. Add onion; cook, stirring occasionally, until softened, about 3 minutes. Add garlic; cook, stirring constantly, until fragrant, about 30 seconds. Add marinara sauce. Pour 1⁄2 cup water into marinara sauce jar, seal, and shake to clean jar of any remaining sauce. Add tomato-water mixture to skillet.

  3. Add ravioli

    Stir in ravioli, chopped basil, salt, and 1⁄4 teaspoon pepper; cook, stirring occasionally, until ravioli are al dente, about 5 minutes. Remove from heat.

  4. Broil, garnish, and serve

    Stir together ricotta and remaining 1⁄4 teaspoon pepper in a small bowl; dollop over mixture. Sprinkle evenly with mozzarella. Broil until cheese is melted and beginning to brown, 3 to 5 minutes. Let stand for 5 minutes before serving. Garnish with basil leaves.

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