An easy ravioli sauce recipe is so important on those busy evenings when you are short on time but want a delicious sauce to go over quick-cooking store-bought cheese ravioli. This easy recipe has a tomato cream sauce that is made with tomatoes, cream, garlic, olive oil, and Parmesan and it works well with any type of cheese ravioli. It is a quick and delicious meal.
About the creamy ravioli sauce
This creamy sauce is the star of this dish and I made it to be paired with cheese ravioli since the tomatoes, garlic, and cream pair so well with cheese. This ravioli sauce is also great on spinach and ricotta ravioli too, in case that is what you have on hand. I even use it with my gnocchi di ricotta!
Now even though this cream sauce is so simple, it is really big on flavor. The best part is by the time you are done boiling the water and cooking the ravioli, the sauce will be ready.
You definitely want to try this one out!
Ingredients you will need
- Store-bought cheese ravioli or spinach and ricotta ravioli. Fresh or frozen.
- Canned diced tomatoes.
- Heavy cream.
- Garlic.
- Freshly grated Parmesan cheese.
- Garlic.
- Kosher salt.
- Red pepper flakes.
How To Make Tomato Cream Sauce For Ravioli
The first thing you want to do is heat the olive oil and red pepper flakes in a large sauté pan. The red pepper flakes just add a little depth of flavor to this creamy ravioli sauce but it won't be spicy.
The next thing you are going to add is the garlic and diced tomatoes. You want to break down the diced tomatoes a little bit and let them pick up the flavor of the garlic.
Once the garlic and tomatoes have cooked for a few minutes, add the heavy cream and Parmesan and simmer for one minute.
I told you this was easy!
Tips
- Prep ingredients first: I find it easiest to have all of my ingredients ready and prepped before I begin making the meal. By doing this, you will see that during the cooking portion of the meal, it is just adding items into a pan without all of the stress.
- Best Ravioli To Use: You can use fresh or frozen ravioli with this sauce. Just make sure to follow the instructions on the package for how long to cook the ravioli and only cook them until al dente. This creamy sauce is best paired with cheese ravioli.
- Cooking perfect ravioli: Make sure to cook the ravioli in a pot of boiling water and do not cook them in the sauce. Ravioli is meant to be cooked in water to achieve the right texture in the pasta.
Storing And Re-Heating
This creamy sauce stores well in the fridge or the freezer so you can make it ahead of time. To store in the fridge, allow it cool then place it in a container with a lid in the fridge for up to 3 days.
To freeze this ravioli sauce, place the cooled sauce in a freezer-proof bag and freeze it for up to 2 months. You can gently thaw it in the fridge overnight. Reheat it by adding the sauce to a medium saucepan and warm over low heat.
What To Serve With Ravioli
Ravioli can be a meal on its own or it can be served with delicious side dishes or drinks. Here are some ideas:
- A simple salad of lettuce, tomatoes, and cucumbers with a sherry salad dressing.
- Homemade Italian garlic bread
- If it is summer, simple sauteed zucchini is a great option.
- Make it really easy and do what Italian Americans often do and serve a side of fresh Italian sliced bread and butter. I love this so much!
For more easy Italian recipes
- Pasta Pisselli e Pancetta (Pasta with Peas and Pancetta)
- Penne Alla Vodka
- Italian American Meat Sauce
- Zucchini Soup
- Angel Hair Pasta with Tomatoes and Herbs
- Ragu Bianco
- Fettuccine With Crispy Prosciutto And Butter
Easy Tomato Cream Sauce For Ravioli
Ingredients
Creamy Tomato Ravioli Sauce
- 28 ounces Canned diced tomatoes drained and juices discarded.
- 6 Cloves garlic diced
- 1 ½ cups Heavy Cream
- ½ cup Freshly grated Parmesan cheese
- 3 tablespoon olive oil
- ½ teaspoon kosher salt
- Pinch of red pepper flakes
Ravioli
- 20 ounce package of cheese ravioli refrigerated or frozen
Instructions
- Bring a large pot of water to a boil.
- While you are waiting for the water to boil, heat a large sauté pan over medium heat.
- Add olive oil and red pepper flakes and cook for 1 minute.3 tablespoon olive oil, Pinch of red pepper flakes
- Next add the diced tomatoes and garlic and cook for 3-4 minutes to soften the garlic and tomatoes.28 ounces Canned diced tomatoes, 6 Cloves garlic
- Add heavy cream and mix well.1 ½ cups Heavy Cream
- Add Parmesan and salt and reduce heat to low.½ cup Freshly grated Parmesan cheese, ½ teaspoon kosher salt
- Cook for 1 minute or until the cream sauce begins to bubble.
- Remove from heat and taste for seasoning needed then place a lid on it.
- When water is boiling, add ravioli and cook until al dente.20 ounce package of cheese ravioli
- Add cooked ravioli into pan of sauce.
- Very gently toss cooked ravioli in the sauce making sure to coat all of the ravioli.
- Serve immediately.
beth says
Delicious and simple
Jeff says
This is so rich and decadent. Fast to make, it takes about the same amount of time to boil up the ravioli as it takes to make this sauce.
kisitalian says
Yes! I love that it is ready by the time the ravioli is done cooking too 🙂 So glad you enjoyed it.
Paula says
This ravioli truly was so easy to make! A great weeknight meal when we're busy.
kisitalian says
I am so glad to hear that Paula! It is one of my favorite quick and easy dinners for the weeknights 🙂
chara says
I am cooking this tonight, saving this recipes. thanks so much
kisitalian says
You are welcome Chara 🙂 I hope you enjoy it as much as we do!
Anjali says
This sauce turned out so well!! It tasted great with the spinach and cheese ravioli I made for dinner last night, and my kids loved it too!
kisitalian says
Love hearing that! My kids love it too 🙂
Dina and Bruce says
This dish was rich and tasty!
kisitalian says
So glad you both enjoyed it!