4 tablespoons olive oil 1 clove garlic, finely chopped 1 can (28 ounce size) chopped tomatoes, with their juices 1 cup water salt and pepper, to taste 1 handful fresh basil leaves, coarsely chopped 1 pound fresh beef ravioli 1/4 cup freshly grated Parmesan cheese
In a large heavy-based saucepan, heat the oil. Add the garlic and cook over medium heat, stirring, for 30 seconds.
Add the tomatoes and their juices with the water, salt, and pepper. Bring to a boil, lower the heat, and simmer the sauce for 10 minutes. Stir in the basil.
Meanwhile, bring a soup pot of water to a boil. Add plenty of salt. Tip the ravioli into the pan and let the water return to a boil, stirring gently. Lower the heat and cook the ravioli for 5 minutes or according to package directions, until the pasta is tender but still has some bite.
In the bottom of individual pasta bowls, ladle a spoonful of the tomato sauce. With a slotted spoon, transfer the ravioli to the bowls. Spoon more sauce on top. Sprinkle with cheese and pepper. Serve at once.