Easy Ravioli Sauce

Comfort food and pasta often go hand in hand, and nothing is more satisfying than a hot, steaming bowl of pasta smothered in a delicious sauce. This Easy Ravioli Sauce takes your average refrigerated or frozen ravioli and elevates it with a creamy, slightly tangy sauce infused with herbs, spices, and a hint of tomato. Perfect for both simple weeknight dinners and more elaborate gatherings, this sauce is sure to win over everyone at the table.

The first time I made this sauce was on a chilly winter evening when I needed something warm and comforting. I had some refrigerated ravioli on hand and wanted to create something special. The result was a creamy, flavorful sauce that perfectly complemented the ravioli, and it quickly became a family favorite. Over the years, I’ve tweaked the recipe, adding different ingredients to enhance its flavor, making it even easier to prepare.

Ingredients and Their Roles

Here’s a breakdown of the ingredients used to create this easy and delicious ravioli sauce:

3 tablespoons salted butter: Adds richness and depth to the sauce, with a perfect amount of saltiness to balance the flavors.

3 cloves garlic, minced: Provides a fragrant, savory base that enhances the overall taste of the sauce.

2 teaspoons all-purpose flour: Helps thicken the sauce, giving it a creamy, smooth texture.

1 tablespoon tomato paste: Introduces a slight acidity that balances the creaminess, while also adding a hint of tomato flavor.

½ teaspoon each of onion powder, dried basil, dried oregano, mustard powder: A blend of herbs and spices that adds complexity and flavor to the sauce, with the mustard powder giving it a mild tang.

¾ cup chicken broth: Deepens the flavor of the sauce; use vegetable broth for a vegetarian option.

1 ½ cups half-and-half: A combination of light cream and milk that makes the sauce rich and creamy without being overly thick.

10 oz. Rotel tomatoes with green chilies, juices reserved: Adds a bit of spice and a burst of flavor; can be substituted with plain diced tomatoes for a milder taste.

3 tablespoons cream cheese, softened: Enhances the sauce’s creaminess and adds a slight tangy flavor.

1/3 cup Parmesan cheese, grated: Adds a nutty, savory flavor and helps thicken the sauce.

20 oz. refrigerated ravioli: The pasta base for the dish; cheese-filled ravioli is recommended, but other fillings can work as well.

1 pinch red pepper flakes (optional): For those who like a bit of heat in their sauce.

Step-by-Step Instructions

Prep Work:

Prepare Ingredients: Measure out all ingredients before you start cooking to ensure a smooth process. Grate the Parmesan cheese from a block for better melting and flavor.

Cooking Instructions:

Cook the Garlic:

Melt the butter in a large, high-walled pan over medium-low heat. Add the minced garlic, stirring continuously for about 2 minutes until fragrant. Avoid browning the garlic as it can turn bitter.

Create the Roux:

Sprinkle the flour over the melted butter and garlic, stirring constantly for about 2 minutes until the mixture is smooth and the raw flour taste is cooked off.

Incorporate Tomato and Spices:

Add the tomato paste, onion powder, dried basil, dried oregano, and mustard powder to the roux. Stir until everything is well combined and fragrant.

Add the Broth:

Gradually pour in the chicken broth while stirring continuously to avoid lumps, cooking until the sauce is smooth and slightly thickened.

Mix in the Half-and-Half:

Slowly add the half-and-half, stirring to incorporate it into the sauce. Allow it to come to a gentle simmer.

Add Cream Cheese and Tomatoes:

Stir in the softened cream cheese until fully melted, then add the Rotel tomatoes along with their juices. Mix well.

Cook the Ravioli:

While the sauce is simmering, cook the ravioli according to the package instructions. Drain and set aside.

Finish the Sauce:

Lower the heat and slowly stir in the grated Parmesan cheese until it is fully melted and the sauce is smooth. Add a pinch of red pepper flakes if desired.

Combine and Serve:

Gently fold the cooked ravioli into the sauce, being careful not to break the pasta. Serve immediately, garnished with additional Parmesan cheese if desired.

Variations and Substitutions

Tomato Variations: Substitute Rotel with fresh diced Roma tomatoes or regular diced tomatoes for a milder sauce. Reduce or eliminate the chilies for less heat.

Herb Additions: Fresh herbs like basil or parsley can be added towards the end of cooking for a fresh burst of flavor.

Cheese Alternatives: Try using Asiago or Pecorino Romano instead of Parmesan for a different flavor profile.

Vegetarian Option: Use vegetable broth instead of chicken broth for a vegetarian-friendly version.

Added Vegetables: Sauté spinach or mushrooms with the garlic for an added nutritional boost.

Ravioli Substitutions: This sauce pairs well with other pasta types, such as tortellini, fettuccine, or penne.

Conclusion

This Easy Ravioli Sauce is the ultimate comfort food, perfect for any occasion. Its creamy texture, combined with the tangy tomato and rich Parmesan, creates a sauce that elevates simple ravioli to a new level of deliciousness. Whether you’re preparing it for a cozy family dinner or impressing guests at a dinner party, this sauce is sure to become a staple in your recipe collection. Enjoy the warmth and comfort that this dish brings, and don’t hesitate to experiment with the variations to make it your own!