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Discover the best creamy ravioli sauce made with simmered tomatoes, cream, and Parmesan. Elevate your pasta night with this simple, irresistible recipe!
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This creamy, dreamy ravioli sauce is a game-changer. With a luscious blend of simmered tomatoes, heavy cream, and a touch of Parmesan, it’s perfectly balanced to complement your favorite filled pasta pockets. Trust me—you’ll be licking the plate clean!
Why This Sauce is So Good
Sure, you could just throw any old sauce on ravioli, but let’s be honest—ravioli already has a ton of flavor thanks to that delicious filling. The key is finding a sauce that enhances it without taking over. That’s exactly what this recipe does. The creamy tomato base with a sprinkle of cheese and fresh basil? Perfection.
What You’ll Need for Classic Ravioli Sauce
Ravioli sauce is typically a red sauce such as a traditional spaghetti or pomodoro sauce (Italian tomato sauce) with added cream and parmesan. The ingredients are few and simple, which makes this the perfect recipe. Here’s what you need:
- San Marzano Tomatoes: These Italian gems are super sweet and less acidic, which makes them ideal for sauces.
- Garlic: Fresh, fragrant garlic adds the perfect kick.
- Heavy Cream: Hello, creamy goodness!
- Parmigiano Reggiano: The king of cheeses!
- Fresh Basil: Adds that pop of freshness at the end.
- Salt and Pepper: Simple but essential.
Serving the Sauce
Once your sauce is ready (and trust me, your kitchen will smell amazing), you’ve got two options:
- Serve it over top of the ravioli: Easy and elegant.
- Toss the ravioli right in the sauce: This is my personal fave—it coats every piece perfectly and keeps the pasta from drying out.
Whichever way you go, you can’t lose.
More Ravioli Sauce Recipes
Of course, this isn’t the one and only sauce that works for ravioli. You can serve it plain with a little butter or olive oil, basil, and cracked pepper or just about any pasta sauce will work great! Brown butter sauces are a popular choice for ravioli with a sweet filling like butternut squash or pumpkin. Fresh basil Pesto is always a solid choice and adds a bright, fresh flavor. You can also go traditional with spaghetti sauce (with or without meat) or an authentic Italian pomodoro sauce. Or try it with my kids’ favorite, a classic Alfredo sauce!
The BEST Homemade Ravioli Recipe:
Need a killer ravioli recipe to go with this sauce? Check out my Homemade Ravioli with Four Cheese Filling. It’s bursting with cheesy goodness, and you can customize the filling with chicken, lobster, mushrooms, or spinach. The possibilities are endless!
Storing and Reheating Leftovers
If you somehow have leftovers (I won’t judge), here’s how to save:
- Refrigerate: Store in an airtight container for up to 5 days.
- Reheat: Warm it gently in a pan on the stovetop with a splash of pasta water or chicken broth if it’s too thick. Or microwave it in 30-second bursts, stirring each time.
Questions About Ravioli Sauce
I love pairing it with a crisp salad, warm garlic bread, or even a simple soup.
Totally your call! While some people enjoy it plain with just a drizzle of olive oil and fresh herbs, I’m all about that sauce.
Read Next: 35+ Easy Dinner Ideas
More Delicious Italian Recipes
Looking to level up your Italian cooking game? Check out these reader favorites:
Homemade Ravioli
Easy Homemade Pasta
Authentic Italian Spaghetti
Authentic Fettuccine Alfredo
Neapolitan Pizza
Potato Gnocchi
Ravioli Sauce
Ingredients
- 2 tablespoons butter
- 3 cloves garlic (finely minced)
- 1 tablespoon tomato paste
- 1/2 teaspoon red pepper flakes
- 1/2 cup chicken broth
- 1/2 cup heavy cream (or to taste)
- 1/2 cup parmigiano reggiano (or to taste)
- 5 leaves fresh basil (chopped)
- sea salt and black pepper (to taste)
- 1 (20 ounce) package refrigerated ravioli (prepared according to package directions)
Instructions
- Heat butter over medium heat in a large skillet. Add minced garlic and sauté until garlic becomes lightly golden and fragrant. Add tomato paste and red pepper flakes and stir together for another minute.
- Add chicken broth and stir until combined, bring to a simmer. Add cream and stir until smooth.
- Add parmigiano reggiano and salt and pepper, to taste.
- Remove from heat and add fresh basil, stirring until well combined.
- Gently toss with prepared ravioli and serve immediately.
Notes
- The longer you can simmer the tomatoes, the better. You want it to be a nice, deep red color before adding the cream.
- Season with salt to your liking and season at all stages. Add just a little bit and taste until you get that perfect, rich flavor without the acidic overtones.
- Heavy cream is the best to use, not half and half or milk as these tend to curdle in this kind of sauce.
The San Marzano Tomatoes in this recipe are amazing! This turned out to be such an easy dinner and everyone love loved it!
This creamy sauce takes homemade ravioli to the next level! It was so quick and easy to make too. The perfect “fancy” meal when you’re short on time!