Ravioli Sauce
This rich and creamy ravioli sauce will take your ravioli to the next level of deliciousness. The irresistible blend of simmered tomatoes and cream will complement any pasta!
Servings: 8 servings
Calories: 167kcal
Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic (finely minced)
- 1 (28 ounce) can San Marzano Tomatoes (whole or crushed)
- 1 teaspoon fine sea salt (or more to taste)
- 1 cup heavy cream (or to taste)
- 5 leaves fresh basil
- 1 cup parmigiano reggiano (or to taste)
- sea salt and black pepper (to taste)
Instructions
- Heat olive oil over medium heat in a large skillet. Add minced garlic and sauté until garlic becomes lightly golden and fragrant. Add tomatoes and bring to a simmer for at least 10 minutes. The longer you simmer, the better it will taste. If using whole tomatoes, use a potato masher to crush tomatoes until smooth. Add sea salt to taste until the bright acidity from the tomatoes becomes savory.
- Pour in cream and stir until heated through.
- Add parmigiano reggiano and salt and pepper.
- Remove from heat and add basil, stirring until well combined.
- Serve by spooning the sauce over cooked ravioli
- OR add fresh cooked ravioli to the skillet and serve covered with sauce.
Notes
- The longer you can simmer the tomatoes, the better. You want it to be a nice, deep red color before adding the cream.
- Season with salt to your liking and season at all stages. Add just a little bit and taste until you get that perfect, rich flavor without the acidic overtones.
- Heavy cream is the best to use, not half and half or milk as these tend to curdle in this kind of sauce.
Nutrition
Calories: 167kcal | Carbohydrates: 2g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 42mg | Sodium: 499mg | Potassium: 45mg | Fiber: 0.03g | Sugar: 1g | Vitamin A: 552IU | Vitamin C: 1mg | Calcium: 170mg | Iron: 0.2mg