This homemade Ravioli Sauce is everything your ravioli dreams are made of. It's rich, flavorful, tomatoey, creamy, and incredibly easy to make. If I could only eat one meal for the rest of my life, it would be ravioli with this sauce.
Love homemade pasta dishes? Try my homemade spaghetti meat sauce next!
About This Recipe
Nothing beats a homemade ravioli sauce. My favorite is a rosรฉ sauce (or pink sauce, as some people call it). It's got the best of both worlds: creamy AND tomatoey! I love using canned diced tomatoes instead of crushed tomatoes because they add great texture and pops of juiciness.
After making ravioli lasagna earlier this week, I still had an entire one-pound bag of ravioli in my fridge. I was craving something a bit lighter- mainly, I wanted to skip the red meat. So I decided to make a vegetarian rosรฉ sauce to eat with the leftovers (well I guess technically it's not vegetarian since I used chicken stock, but I could've easily used vegetable stock).
It was a huge hit! My wife gobbled down every last bite of ravioli, and we even had some leftover sauce for tomorrow. I mixed the leftover sauce with some spaghetti for her to take to work, and she was more than thrilled to eat the ravioli sauce again the next day.
Key Ingredients
Extra virgin olive oil: This is for sauteing the onions and garlic.
Onion: I used one medium-sized onion.
Garlic: I used 3 cloves of garlic. This is about 1 tablespoon of minced garlic.
Tomato paste: Tomato paste is what gives the sauce a rich tomato flavor. It also helps thicken the sauce.
Chicken stock: For this, I just combined 1 teaspoon of Better than bouillon with 1 cup of water.
Diced tomatoes: You can also use crushed tomatoes. But personally, I love the texture that diced tomatoes provide.
Heavy cream: For all the delicious creaminess!
Seasonings: Sugar, Italian seasoning, salt, and black pepper.
Instructions
STEP 1: Heat the olive oil in a medium pot over medium-high heat. Add the onions and garlic and cook for 4-5 minutes until softened.
STEP 2: Stir in the tomato paste and cook for 1 minute. You want the tomato paste to caramelize at the bottom of the pot.
STEP 3: Add the chicken stock, diced tomatoes, sugar, salt, Italian seasoning, and black pepper. Bring to a boil then simmer for 15-20 minutes.
STEP 4: Stir in the heavy cream and cook for a few more minutes to allow the flavors to meld.
STEP 5: Serve with your favorite ravioli!
๐ Recipe
Easy Ravioli Sauce
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion (finely diced)
- 3 cloves garlic (minced)
- โ cup tomato paste
- 1 cup low-sodium chicken stock
- 1 (15-ounce) can diced tomatoes
- 1 tablespoon sugar
- 1 teaspoon Italian seasoning
- ยผ teaspoon salt
- ยผ teaspoon ground black pepper
- โ cup heavy cream
Instructions
- In a medium pot, heat the olive oil over medium-high heat. Add the onions and garlic, and cook for 4-5 minutes until the onions are soft and translucent.
- Add the tomato paste and cook for 1 minute.
- Add the chicken stock, diced tomatoes, sugar, Italian seasoning, salt, and black pepper. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes.
- Stir in the heavy cream and cook for 2 more minutes.
- Serve with cooked ravioli. Enjoy!
Maria
Hi I am wondering is 1tbs of sugar too much for the ravioli recipe
Grump
You can certainly put less if you want to, but I think 1 tablespoon is needed to balance the acidity of the tomatoes. This recipe makes quite a bit of sauce too, so the amount of sugar per serving isnt too high in my opinion.
Meggan
Absolutely wonderful! Easy to make, and delicious. I love tomatoes and my husband strongly dislikes them but he couldn't get enough! Thank you!!
Grump
Your welcome, Meggan. Glad your husband liked them :^)
Kim
Would I be able to substitute the cream with something else? I donโt have a lot of luck with cream in recipes.
Grump
Like u dont like the flavor? Sour cream and coconut milk are the first things that come to mind. But sour cream will curdle if you dont mix the sour cream in a bowl of the sauce OUTSIDE the first
Kim
I may try coconut milkโฆevery time I use cream products they seem to curdle on me. Not sure if Iโm not leaving the cream out long enough before incorporating into the recipe?
Grump
Hmm... I wonder if you're using the wrong type of cream. Heavy cream, or whipping cream, shouldnt have this issue because it has high fat content. Half and half or coffee cream might curdle.
You shouldn't need to leave it out before adding it. I always add it in directly from the fridge and never had issues. Maybe you're boiling the soup after adding the cream? I'd suggest going no higher than a gentle simmer after adding cream.
Kim
Thanks!
Iโll try the whipping cream as I normally never use that. Maybe Iโve been using the wrong product all this time! Yikes!
Linda B.
I made this today and it is absolutely delicious ! Instead of cream I used nonfat plain Greek yogurtโworked great. Thanks for the recipe.