I’m excited to share this Easy Ravioli Sauce—it’s rich, creamy, tomatoey, and comes together in only about 30 minutes. It’s perfect for serving over ravioli or any other pasta I have on hand.
Why I’ll Love This Recipe
I love this sauce because it strikes an ideal balance between creamy and tangy. The rosé (or pink) sauce blends savory tomato paste with velvety heavy cream, giving me the best of both worlds. Plus, using diced tomatoes gives it a wonderful texture and pops of flavor. When I made it, my partner couldn’t get enough—every bite disappeared, and I managed to stretch the leftovers over spaghetti later with equal enthusiasm!
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I used the following ingredients:
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2 tablespoons extra virgin olive oil
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1 medium onion, finely diced
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3 cloves garlic, minced
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⅓ cup tomato paste
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1 cup low‑sodium chicken stock
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1 (15‑ounce) can diced tomatoes
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1 tablespoon sugar
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1 teaspoon Italian seasoning
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¼ teaspoon salt
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¼ teaspoon ground black pepper
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⅓ cup heavy cream
directions
Here’s how I made it:
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In a medium pot, I heat the olive oil over medium‑high heat and cook the onion and garlic until the onion turns soft and translucent—about 4 to 5 minutes.
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I add the tomato paste and cook it for about one minute so it starts to caramelize.
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Next, I add the chicken stock, diced tomatoes, sugar, Italian seasoning, salt, and black pepper. I bring it to a boil, then reduce the heat and let it simmer for 15–20 minutes.
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Finally, I stir in the heavy cream and let it cook a couple more minutes so all the flavors meld together.
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I serve it hot over cooked ravioli—and enjoy every last bite!
Servings and timing
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Servings: This recipe makes enough to serve about 4 people.
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Prep time: Around 5 minutes.
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Cook time: Approximately 25 minutes.
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Total time: Roughly 30 minutes.
Variations
I could easily make this vegetarian by swapping chicken stock with vegetable stock. For extra flavor, I sometimes add a pinch of red pepper flakes or a splash of white wine when adding the stock. If I want it lighter, I’ve tried half-and-half instead of heavy cream. Adding fresh basil at the end brings a lovely herbal note too.
storage/reheating
I like to store leftovers in an airtight container in the fridge for up to 3–4 days. Reheating gently on the stove over low heat, I add a splash of milk or stock to keep it from getting too thick. This sauce also freezes well—if I freeze it, I thaw it overnight in the fridge and reheat slowly on the stovetop.
FAQs
How long can I keep the sauce in the fridge?
I keep it in the fridge for about 3–4 days in a sealed container, then I reheat it gently on low heat, adding a bit of water or milk if it’s too thick.
Can I freeze the sauce?
Yes! I freeze it in a freezer-safe container or heavy-duty zip-top bag, then thaw it in the fridge overnight before reheating.
Can I make it dairy-free?
I can swap the heavy cream for a dairy-free alternative like coconut cream or oat-based cream. The flavor shifts, but it still turns out creamy and tasty.
Is it possible to use fresh tomatoes instead of canned?
Absolutely. I dice fresh tomatoes and cook them down a bit longer than canned ones, and the texture ends up just as nice—maybe with a fresher taste.
Can I add meat to the sauce?
Sure thing. I can brown some ground sausage or chicken first, remove it, then follow the same steps and stir the cooked meat back in at the end for a heartier sauce.
Conclusion
I’m thrilled by how this Easy Ravioli Sauce comes together in just half an hour with mostly pantry staples. The creamy‑tomato flavor hits all the right notes, and it’s so versatile—whether with ravioli, spaghetti, or even as a pizza base in a pinch. I always end up making extra, because it’s even better the next day. I can’t wait to see how you make it your own!
Easy Ravioli Sauce
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A rich and creamy tomato-based sauce that comes together in just 30 minutes, perfect for serving over ravioli or any pasta.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- ⅓ cup tomato paste
- 1 cup low-sodium chicken stock
- 1 (15-ounce) can diced tomatoes
- 1 tablespoon sugar
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅓ cup heavy cream
Instructions
- Heat olive oil in a medium pot over medium-high heat. Add onion and garlic, cooking until onion is soft and translucent, about 4–5 minutes.
- Add tomato paste and cook for 1 minute until it begins to caramelize.
- Stir in chicken stock, diced tomatoes, sugar, Italian seasoning, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes.
- Stir in heavy cream and cook for 2–3 minutes to blend flavors.
- Serve hot over cooked ravioli or pasta.
Notes
- For a vegetarian version, substitute vegetable stock for chicken stock.
- Add red pepper flakes or a splash of white wine for extra flavor.
- Use half-and-half instead of heavy cream for a lighter option.
- Fresh basil at the end enhances flavor.
- Store in fridge for 3–4 days or freeze for longer storage.
Nutrition
- Serving Size: ¼ of recipe
- Calories: 180
- Sugar: 6g
- Sodium: 380mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 15mg
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