Ravioli Sauce Recipe

Ben Carraoli

I made this ravioli sauce 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.

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Prep Time 15

Cook Time 15

Servings: 6

Ingredients Method Notes

Ingredients

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.

Method

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.
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.
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.
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.
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.
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.

Notes

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.