Go Back
–+ servings
Skillet of fresh ravioli tossed in a ravioli sauce with fresh basil pepper and cheese.
Print Recipe
5 from 7 votes

Ravioli Sauce

Transform your ravioli with this decadent, velvety sauce. Rich cream, tomato paste, and sharp Parmesan create a gourmet experience at home. Trust me—you’ll be licking the plate clean!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Sauce
Cuisine: American, Italian
Keyword: Ravioli Sauce
Servings: 8 servings
Calories: 167kcal
Author: Erica Walker

Ingredients

  • 2 tablespoons butter
  • 3 cloves garlic (finely minced)
  • 1 tablespoon tomato paste
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream (or to taste)
  • 1/2 cup parmigiano reggiano (or to taste)
  • 5 leaves fresh basil (chopped)
  • sea salt and black pepper (to taste)
  • 1 (20 ounce) package refrigerated ravioli (prepared according to package directions)

Instructions

  • Heat butter over medium heat in a large skillet. Add minced garlic and sauté until garlic becomes lightly golden and fragrant.
    Add tomato paste and red pepper flakes and stir together for another minute.
    Skillet with butter melted, garlic and tomato paste.
  • Add chicken broth and stir until combined, bring to a simmer. Add cream and stir until smooth.
    Skillet with cream base for ravioli sauce.
  • Add parmigiano reggiano and salt and pepper, to taste.
    Skillet with ravioli sauce space and shredded cheese and wooden spoon.
  • Remove from heat and add fresh basil, stirring until well combined.
    Skillet with ravioli sauce and fresh sliced basil.
  • Gently toss with prepared ravioli and serve immediately.
    Ravioli tossed in ravioli sauce in a skillet.

Video

Notes

Update: Originally this recipe used 1 (28 ounce) can of San Marzano tomatoes instead of tomato paste. After testing and re-testing this recipe my family found that they preferred the tomato paste to the tomatoes because it was creamier yet still had a great flavor. The canned tomatoes can still be used in place of the tomato paste if preferred, they will just need to cook a bit longer. After the canned tomatoes are added, allow them to simmer and reduce until thickened before adding other ingredients. 
 
  • 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