Ravioli Sauce Ready In 20 Minutes

Sure, you can top ravioli with just about any pasta sauce, but this specific combination of tomatoes, cream, and cheese is perfect for these cheesy pasta pockets. Because ravioli is a filled pasta, it already has a lot of flavor. You want to be sure the sauce complements the ravioli and doesn’t overpower it. That’s why this recipe is the perfect choice.

What’s In A 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 Garlic Heavy cream Parmigiano Reggiano Fresh basil Salt and Pepper

Serving the Sauce

Once your sauce is made, you can either serve it over top of the ravioli or you can add the ravioli to the sauce until it is fully coated before serving. Personally, I like to serve the ravioli covered in sauce. It makes it so each individual ravioli has a nice flavorful coating and it helps the ravioli so it doesn’t dry out as quickly.

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!

Storing and Reheating Leftovers

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently in a pan on the stovetop until heated through. If the sauce is too dry, you can add some pasta water or chicken broth to thin. You can also reheat in the microwave in a glass dish, heating 30 seconds at a time, stirring each interval.