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    Home > Quick Dinner Recipes

    Creamy Tomato Ravioli Sauce

    Published: Jun 25, 2021 · Modified: Aug 9, 2021 by Nicky Corbishley

    Go to Recipe Go to Video Print Recipe

    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!

    Close up overhead shot of ravioli in cream tomato sauce in a dark pan.

    Jump to:
    • 📋 What do we need?
    • 🔪 How to make this Ravioli Sauce
    • 🍽️ What to serve it with
    • 📺 Watch how to make it
    • 🍲 More fantastic Pasta recipes
    • Ravioli with Creamy Tomato Sauce
    • 💬 Reviews

    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?

    Ingredients for creamy tomato ravioli on a wooden table

    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.***

    1. 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.
    2. Next in goes red pepper, herbs and seasoning, a little tomato puree and white wine.
    3. 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.
    4. 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.
    Black pan filled with ravioli in creamy tomato sauce on a blue background.

    👩‍🍳PRO TIP You could serve this creamy tomato pasta sauce with regular store-bough pasta or this easy homemade pasta.

    Wide image of Homemade tagliatelle cupped in two hands
    Easy Homemade Pasta - Without a Pasta Machine

    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.

    Creamy tomato ravioli in a dark pan on a light background with a light blue napkin next to the pan.

    🍽️ What to serve it with

    • Crusty Artisan Bread
    • Homemade Garlic Bread
    • Cheesy Garlic Pizza Bread
    • A Simple Green Salad

    Now the question is 'What's your favourite ravioli filling?' Mine's chicken and chorizo 😋

    Also, should I post a recipe for homemade ravioli?

    Ravioli in creamy tomato sauce on a white plate with a gold fork, on a blue background.

    📺 Watch how to make it

    🍲 More fantastic Pasta recipes

    • Creamy Tomato Salmon Pasta
    • Chicken Carbonara
    • 30 Minute One Pot Chicken & Pasta
    • Spaghetti Bolognese Recipe
    • Penne Arrabiata with Mozzarella and Chorizo + Video
    • Cheesy Pasta Bake With Chicken And Bacon
    • Gorgonzola Pasta
    • Creamy Chicken Alfredo Pasta Bake

    Stay updated with new recipes!
    Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).

    Overhead shot of ravioli in creamy tomato sauce in a black pan on a blue surface. There is a spoon in the pan and a light blue napkin next to the pan.

    Ravioli with Creamy Tomato Sauce

    By: Nicky Corbishley
    Upgrade that store-bought ravioli to a restaurant-quality dish with this rich and creamy tomato ravioli sauce. A 15 minute, one-pan recipe.
    5 from 21 votes
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 15 mins
    Course Dinner
    Cuisine British-Italian, Italian, Italian-American
    Servings 4 People
    Calories 685 kcal

    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

    Can I make it ahead?
    The filling inside store-bough ravioli is usually cooked. So when making this recipe, you're cooking the pasta and reheating the filling. If you were to make it ahead and reheat again, that would mean the filling would be reheated too many times. So I don't recommend making this ahead and reheating later.
    However, you can make the recipe without the ravioli ahead of time (make it, cool quickly and store, covered in the refrigerator for up to two days).
    Then when you want to reheat it, add the ravioli in at that point and heat it all together for 5-6 minutes, until the centre of the ravaioli is piping hot. You will probably need to add a good splash of water when reheating to loosen up the sauce.
    Ingredient swaps/additions
    Finish with a sprinkle of crispy bacon for an extra special touch.
    Don't want to use wine? Replace the wine with more chicken stock plus a teaspoon of lemon juice.
    Use vegetarian ravioli, swap the parmesan for vegetarian Italian-style hard cheese and swap the chicken stock for vegetable stock for a vegetarian version.
    Add in more vegetables - such as peas, fine asparagus or sliced courgette (zucchini). Add them in at the same time you would add the red bell pepper.
    How to scale up and scale down this recipe
    You can double or halve the recipe sticking to the same ratios. If you're double the recipe, it will take an extra 5-10 minutes to ensure everything is cooked through the ravioli centre is piping hot.
    Nutritional information is per serving (this recipe serves 4)

    Nutrition

    Calories: 685kcalCarbohydrates: 66gProtein: 27gFat: 34gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 109mgSodium: 1304mgPotassium: 712mgFiber: 7gSugar: 6gVitamin A: 3987IUVitamin C: 74mgCalcium: 235mgIron: 15mg
    Keywords 15 Minute Meals, Shop Bought Ravioli
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    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.

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More
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    Reader Interactions

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    1. PacificaMum says

      March 16, 2023 at 2:42 pm

      5 stars
      So quick and easy! Great recipe, and only used 1 pan (hubby really likes that, since he does the dishes). I used fresh chicken and mozzarella ravioli, and even used (oh horror!) jarred minced garlic. I would never have thought about the idea of cooking the pasta in the sauce.

      Reply
    2. Monica says

      February 16, 2023 at 4:31 am

      5 stars
      This recipe was easy and delicious! It was a great Valentine's dinner for the family. Thank you!

      Reply
    3. Isabel says

      January 29, 2023 at 1:08 am

      5 stars
      Made this tonight minus the chili flakes. Absolutely delicious. Thank you.

      Reply
    4. Anne Duncan says

      December 19, 2022 at 4:20 am

      Wonderful recipes will follow you love love love

      Reply
    5. Amy says

      December 12, 2022 at 12:44 pm

      5 stars
      Delicious! Easy yet looks impressive. Will definitely make for guests in the future!

      Reply
    6. Katie says

      October 07, 2022 at 6:46 pm

      5 stars
      This recipe is AMAZING. I'd planned to try several ravioli recipes but stopped at this one because it's just so delicious. We made it with 2 TBS of blended sundried tomatoes instead of the tomatoes and paste (didn't want to open a can for just 1 TBS). We also used vegan cream and vegan ravioli because of my dairy allergy. NOTE: in my opinion, the pepper is way too strong, and we love spicy food. I recommend starting with a pinch each of the red pepper flakes and black pepper and increasing to taste.

      Reply
    7. Melissa Snook says

      July 06, 2022 at 6:13 am

      5 stars
      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.

      Reply
    8. Julie Brazier says

      June 14, 2022 at 6:11 pm

      5 stars
      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.

      Reply
    9. Vipa says

      February 27, 2022 at 5:28 am

      5 stars
      Very yummy recipe. Thank you for sharing!

      Reply
    10. Valerie says

      February 03, 2022 at 10:18 pm

      You had vegetarian swaps for some ingredients but none for the double cream, which would have been helpful. Any suggestions for that?

      Reply
      • Katie says

        October 07, 2022 at 6:48 pm

        I used dairy free cream from Whole Foods. Dairy free half & half works almost as well.

        Reply
    11. Rekha says

      January 29, 2022 at 2:59 pm

      5 stars
      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

      Reply
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