Name: Easy Ravioli Sauce
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 2 tablespoons extra virgin olive oil; 1 medium onion, finely diced; 3 cloves garlic, minced (about 1 tablespoon); ⅓ cup tomato paste; 1 cup low-sodium chicken stock (or vegetable stock if preferred); 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

I’m sharing my take on an effortlessly creamy and tomatoey rosé style sauce that’s perfect over ravioli. With just a handful of ingredients, this sauce comes together in about 30 minutes and adds a rich, comforting touch to any pasta dish. Easy Ravioli Sauce

Why You’ll Love This Recipe

I absolutely love this recipe because it balances creaminess and tomato flavor beautifully. The diced tomatoes give a lovely texture and juicy bursts of flavor. It’s quick to make, ready in under half an hour, and versatile enough to use with ravioli or any pasta I have on hand. Plus, it’s easy to adapt for vegetarians depending on my stock choice.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons extra virgin olive oil
1 medium onion, finely diced
3 cloves garlic, minced (about 1 tablespoon)
⅓ cup tomato paste
1 cup low sodium chicken stock (or vegetable stock if preferred)
1 can (15 ounces) diced tomatoes
1 tablespoon sugar
1 teaspoon Italian seasoning
¼ teaspoon salt
¼ teaspoon ground black pepper
⅓ cup heavy cream

directions

I start by heating olive oil in a medium pot over medium high heat. I sauté the onion and garlic for about 4 to 5 minutes, until the onion becomes soft and translucent.
Then I stir in the tomato paste and let it cook for about a minute so it caramelizes a bit.
Next, I add the stock, diced tomatoes, sugar, Italian seasoning, salt, and pepper. I bring it to a boil, then reduce the heat and let it simmer for 15 to 20 minutes so the flavors meld and the sauce thickens.
I stir in the heavy cream and let everything cook for another 2 minutes until heated through and creamy.
I pour the sauce over cooked ravioli and serve it hot.

Servings and timing

Servings: Makes enough for 4 servings with ravioli
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes

Variations

I sometimes swap chicken stock for vegetable stock to make it vegetarian.
For a lighter version, I use half and half or milk instead of heavy cream.
To add brightness, I mix in fresh basil or a squeeze of lemon juice at the end.
For deeper flavor, I toss in red pepper flakes or grated Parmesan right before serving.

storage/reheating

I store leftover sauce in an airtight container in the fridge for 3 to 4 days.
To reheat, I warm it gently on the stove over low heat and add a splash of cream or stock to loosen it if needed.

FAQs

What can I use instead of heavy cream?

I use half and half or milk when I want a lighter sauce, though it won’t be as rich.

Is it okay to substitute crushed tomatoes for diced tomatoes?

Yes, I sometimes use crushed tomatoes. I like diced for texture, but either works.

How can I make this sauce vegetarian?

I simply use vegetable stock instead of chicken stock to make it vegetarian.

Can I freeze the sauce?

Yes, I freeze the sauce in a container or bag for up to one month. I thaw it in the fridge before reheating gently on the stove.

How can I make the sauce spicier?

I add red pepper flakes or a dash of hot sauce if I want a little heat.

Conclusion

This easy ravioli sauce brings creamy, tomatoey comfort to my table without much effort. I love how fast it comes together and how adaptable it is for any pasta night. Whether I keep it simple or add some spice, it always hits the spot.