Bring a large pot of salted water to a boil and cook the ravioli according to package instructions.

Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes.

Pour in the crushed tomatoes and stir in dried oregano and basil.

Season with salt and pepper to taste.

Simmer the sauce for 10 minutes, allowing the flavors to meld together.

Gently fold the cooked ravioli into the tomato sauce, ensuring they are well-coated.

Cook for an additional 2-3 minutes until heated through.

Serve the Ravioli Pomodoro hot, garnished with freshly grated Parmesan cheese and fresh basil leaves.