Upgrade that store-bought ravioli to something you'd get at a restaurant with this rich and creamy tomato ravioli sauce with spinach and parmesan.
You can get it on the table in 15 minutes, and best of all, you can make it all in one pan.
This is perfect comfort food for busy weeknights!
I've yet to find a store-bought pasta/ravioli sauce that tastes great. This means fresh ravioli often gets overlooked, because it's not going to match that restaurant experience.
And yet I really like the ravioli itself. So that set me on a course to make a really quick and easy, but REALLY tasty sauce for ravioli. Best of all, you cook the ravioli in the sauce you're making - no need to boil it in a seperate pan.
One pan recipes are my favourite!!
📋 What do we need?
Tomato puree: In the UK we call the thick tomato tomato concentrate tomato puree. In the US, it's known as tomato paste.
Italian herb mix: This is a ready-made mixture, usually consisting of oregano, basil, marjoram, thyme, rosemary, sage and parsley. If you can't get hold of it, then a mixture of oregano and thyme works well as a replacement.
Roasted tomatoes: I buy the ones at the deli counter (sometimes called 'sun-soaked' or 'semi-dried' tomatoes) that are bright red or orangey colour and are marinated in oil (rather than jarred sun-dried tomatoes, which are often a bit more brownish in colour). You can replace with the jar version if you like them more.
🔪 How to make this Ravioli Sauce
***Full recipe with detailed steps in the recipe card at the end of this post.***
- We start by softening onions and garlic in a pan with a little oil. Then we add in the ravioli - so it can start to cook through right away. This means we don't need to boil the ravioli in a separate pan.
- Next in goes red pepper, herbs and seasoning, a little tomato puree and white wine.
- Allow the wine to bubble for a minute, then add in roasted tomatoes, chicken stock and cream. Now we bubble it all up for 5-6 minutes to cook that ravioli through.
- Finally we add in baby spinach and grated parmesan. Cook that for about a minute further, until the spinach wilts. Then serve it up with a sprinkling of parsely.
👩🍳PRO TIP You could serve this creamy tomato pasta sauce with regular store-bough pasta or this easy homemade pasta.
This recipe gives you enough sauce to coat the ravioli, with a little bit of sauce left at the bottom of the pan. If you like plenty of sauce, you can add in an extra splash of stock and cream.
🍽️ What to serve it with
Now the question is 'What's your favourite ravioli filling?' Mine's chicken and chorizo 😋
Also, should I post a recipe for homemade ravioli?
📺 Watch how to make it
🍲 More fantastic Pasta recipes
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Ravioli with Creamy Tomato Sauce
Ingredients
- 1 tbsp olive oil
- 1 onion - finely diced
- 2 cloves garlic - peeled and minced
- 500 g (1.1lb) fresh ravioli - (use your favourite flavour)
- 1 red bell pepper - sliced
- ½ tsp Italian herbs
- ½ tsp chilli flakes (red pepper flakes)
- ½ tsp black pepper
- a pinch salt
- 1 tbsp tomato puree (paste if you're in the US)
- 90 ml (⅓ cup) white wine
- 100 g (3 ½ oz) roasted cherry tomato halves - (you can buy these from the deli counter)
- 120 ml (½ cup) chicken stock
- 90 ml (⅓ cup) double (heavy) cream
- 90 g (3 packed cups) baby spinach
- 50 g (½ cup) parmesan - grated
- 1 tbsp fresh parsley - finely chopped
INSTRUCTIONS
- Add the 1 tbsp of olive oil to a large frying pan (or skillet) and heat over a medium heat, then add in the finely diced onion and cook for 4-5 minutes until the onion starts to soften.
- Add in the minced garlic and cook for another 30 seconds stirring continuously.
- Now add in the ravioli and the sliced red bell pepper and cook for another minute, stirring a few times.
- Add in the Italian herbs, chilli flakes, black pepper and a pinch of salt, give it a stir then add in the tomato puree and wine, stir again, and cook for another minute to reduce the wine down slightly.
- Add in the roasted tomatoes, chicken stock and cream. Stir everything together and bring up to a simmer. Allow to simmer for 5-6 minutes, until the centre of the ravioli is piping hot (you can open one up to check this).
- Add in the spinach and parmesan and cook for a minute to allow the cheese to melt and the spinach to wilt.
- Sprinkle with fresh parsley and serve.
Video
✎ Notes
Nutrition
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
Melissa Snook says
I made this for dinner last night, it was absolutely delicious. I added extra chilli because we like a bit of spice. The recipe is definitely a keeper.
Julie Brazier says
Very happy with my "This is yummy, Mummy" feedback tonight. Thanks for this quick and easy recipe (only slightly slowed down by making my own slow-roasted cherry tomatoes which were also very tasty), it was delicious and we'll definitely be having it again.
Vipa says
Very yummy recipe. Thank you for sharing!
Valerie says
You had vegetarian swaps for some ingredients but none for the double cream, which would have been helpful. Any suggestions for that?
Rekha says
Hey Nicky
Came across your website as I was searching for another recipe. I had store bought ravioli in the fridge and none of most of the other ingredients, but couldn't resist the temptation to try it. Shifted gears and direction and about 30minutes later, I was in food heaven!
If it helps others...
I didn't have double cream, in went sour cream and a bit of yoghurt.
I didn't have fresh spinach, in went some frozen one.
I didn't have tomato puree, in went some chopped canned tomatoes.
I don't drink alcohol, replaced it with veggie stock (as you hinted) and some leftover lentil soup.
I didn't have cherry tomatoes to roast, in went some sun dried tomatoes I had spare.
I had no parsley so left it out.
Oh my... so glad I tripped onto your website!
Thanks and keep 'em coming.
Best