Do Share Recipe

Ravioli Sauce Recipe | Quick & Delicious Pasta Topping

I made this ravioli sauce recipe the other night, and I fell in love with how rich and comforting it turned out. After simmering the flavors together, I tossed it with ravioli and felt like I’d brought a little trattoria into my kitchen. It’s simple, creamy, and has just a touch of tomato brightness that makes it feel special.

You can also enjoy similar comfort in dishes like One Pan Cheesy Jalapeno Chicken Recipe if you want a cheesy, flavorful dinner alternative. I want to walk you through exactly how I made it — and how you can too. Whether you’re cooking for a cozy weeknight dinner or treating yourself, this sauce really hits the spot.

Ingredients

Here’s what you need to make this creamy, tomato-tinged ravioli sauce:

3 tablespoons of salted butter — melts smoothly and gives the base a rich flavor.
3 cloves garlic, minced — adds aromatic depth; fresh garlic works best.
2 tablespoons all-purpose flour — helps thicken the sauce into a silky texture.
1 tablespoon tomato paste — brings a sweet, concentrated tomato flavor and color.
½ teaspoon onion powder — adds subtle savory sweetness without fresh onion bits.
½ teaspoon dried basil — classic Italian herb that complements the tomato.
½ teaspoon dried oregano — earthy and aromatic, rounding out the herb profile.
½ teaspoon mustard powder — helps brighten and slightly lift the creaminess.
¾ cup chicken broth — adds savory umami and thins the sauce just enough.
1 ½ cups half-and-half — creates that lush, creamy base.
10 oz diced tomatoes, drained (reserve juice) — gives a juicy texture and slight tang.
3 tablespoons cream cheese, softened — adds richness and smoothness.
⅓ cup Parmesan cheese, freshly grated — melts better and tastes fresher.
20 oz refrigerated or frozen ravioli — any filling works well.
A pinch of red pepper flakes — optional for heat.

Note: Serves about 6 people.

Variations

Here are a few ways you can customize the sauce:

Dairy-free: Use coconut milk or a plant-based cream and swap the cheeses for dairy-free versions.
Lower-sodium: Choose low-sodium broth and season lightly.
Extra spicy: Add more red pepper flakes or a hint of chili oil.
Herb lovers: Stir in fresh basil or fresh spinach at the end.
More tomato flavor: Add a splash of marinara or extra tomato paste.

You could also try adding a pasta twist with a recipe like Chicken Penne Pasta Recipe if you’re in the mood for a hearty, creamy pasta meal.

Cooking Time

Prep Time: ~15 minutes
Cooking Time: ~15 minutes
Total Time: ~30 minutes

Equipment You Need

Large skillet — to cook and simmer the sauce evenly.
Whisk — to blend the roux and liquids smoothly.
Silicone spatula — gentle for folding in ravioli without breaking them.
Cheese grater — for fresh Parmesan.
Pot with strainer — to boil and drain the ravioli.

How to Make Easy Ravioli Sauce

Preparing the Aromatics

Start by melting the butter in a large skillet over medium-low heat. Add the minced garlic and let it cook until fragrant and softened. Keep the heat gentle so the garlic doesn’t brown.

Thickening the Base

Whisk in the flour and let it cook for a couple of minutes to form a smooth roux. This step ensures your sauce thickens properly without tasting floury.

Building the Sauce

Stir in the tomato paste, onion powder, basil, oregano, and mustard powder. Slowly pour in the chicken broth while whisking, then add the half-and-half. Bring it to a light boil before reducing the heat to a gentle simmer.

Adding Cream Cheese & Tomatoes

Blend in the softened cream cheese until smooth. Stir in the drained diced tomatoes, adding a bit of the reserved juice if you prefer a slightly thinner sauce.

Cooking the Ravioli & Finishing

Cook the ravioli separately according to package directions. Once the sauce is simmering, mix in the freshly grated Parmesan and red pepper flakes. Add the cooked ravioli and gently toss to coat.

Serving

Give the sauce a final taste to adjust seasoning. Serve the ravioli hot with a sprinkle of fresh herbs or more Parmesan if you’d like.

Additional Tips for Making This Recipe Better

Here are a few helpful tricks I learned while making this:

I always grate Parmesan fresh because it melts more smoothly.
I soften the cream cheese beforehand so it blends in without clumping.
When the sauce gets too thick, I add reserved tomato juice or pasta water.
I adjust seasoning at the end — sometimes it needs just a touch more herbs.

How to Serve Easy Ravioli Sauce

I like serving this ravioli sauce in wide bowls or on shallow plates so the creamy sauce can pool around the ravioli. A sprinkle of parsley or basil makes it look bright and fresh. A little drizzle of olive oil or extra Parmesan adds richness. It pairs perfectly with garlic bread, roasted vegetables, or a crisp green salad.

Nutritional Information

Approximate nutrition per serving:

Calories: ~513 kcal
Protein: ~19 g
Carbohydrates: ~47 g
Fat: ~28 g

Make Ahead and Storage

Refrigerating

Store leftovers in an airtight container for up to 3 days. Reheat gently over low heat to keep the sauce creamy.

Freezing

You can freeze this sauce (with or without ravioli) for up to 3 months. Use freezer-safe containers and cool completely before freezing.

Reheating

Thaw in the fridge overnight, then warm slowly on the stove. Sometimes a double-boiler method helps keep the sauce from separating.

Why You’ll Love This Recipe

Here are a few reasons this recipe is such a favorite:

Quick and easy: Ready in about 30 minutes with simple steps.
Creamy and comforting: The texture is rich yet balanced.
Customizable: Easy to adjust spice, herbs, or creaminess.
Great for weeknights: Fast enough for busy evenings but still special.
Crowd-pleaser: Mild, creamy flavors make it family-friendly.

Ben Carraoli