Ingredients:
1 pound (about 450g) fresh or frozen ravioli
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 can (14 oz/400g) diced tomatoes
4 cups (946ml) vegetable or chicken broth
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
Grated Parmesan cheese for serving
Fresh basil or parsley for garnish
Instructions:
Instant Pot Method:
Set the Instant Pot to sauté mode. Add olive oil and sauté the chopped onions until softened, about 3 minutes. Add minced garlic and sauté for an additional 1 minute.
Add diced tomatoes, vegetable or chicken broth, dried basil, dried oregano, salt, and pepper. Stir to combine.
Add the ravioli to the pot, ensuring they are evenly distributed. Do not stir.
Close the Instant Pot lid, set the valve to sealing, and cook on high pressure for 3 minutes. Once done, perform a quick release.
Carefully open the lid, stir gently, and taste for seasoning. Adjust salt and pepper if needed.
Serve the ravioli in bowls, ladling the brothy sauce over them. Garnish with grated Parmesan cheese and fresh basil or parsley.
Stovetop Method:
In a large pot, heat olive oil over medium heat. Sauté chopped onions until softened, then add minced garlic and sauté for 1 minute.
Add diced tomatoes, vegetable or chicken broth, dried basil, dried oregano, salt, and pepper. Bring the mixture to a simmer.
Add the ravioli to the pot and simmer until the ravioli are cooked according to the package instructions.
Taste for seasoning and adjust as needed.
Serve the ravioli in bowls, ladling the brothy sauce over them. Garnish with grated Parmesan cheese and fresh basil or parsley.
Enjoy your Instant Pot Ravioli with Brothy Sauce for Pasta Sunday!