Description
This Creamy Ravioli Sauce is a rich, velvety tomato-cream sauce infused with garlic, Parmesan, and fresh basil. It coats tender ravioli beautifully for a comforting, restaurant-style meal made in just 20 minutes.
Ingredients
2 tablespoons unsalted butter
3 cloves garlic, minced
2 tablespoons tomato paste
1/4 teaspoon red pepper flakes
1/2 cup chicken broth
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh basil
Salt to taste
Black pepper to taste
20 ounces cheese ravioli
Instructions
- Cook the ravioli according to package instructions. Drain and set aside.
- In a large skillet over medium heat, melt the butter until foamy. Add the minced garlic and sauté for about 1 minute until fragrant.
- Stir in the tomato paste and red pepper flakes. Cook for another 1 minute to deepen the flavor.
- Pour in the chicken broth and bring to a gentle simmer. Let it reduce slightly for 2 to 3 minutes.
- Lower the heat and stir in the heavy cream. Simmer for 3 to 4 minutes until the sauce begins to thicken.
- Add the Parmesan cheese and stir until fully melted and smooth. Season with salt and black pepper to taste.
- Add the cooked ravioli to the skillet and gently toss until evenly coated. Finish with fresh basil and serve immediately.
Notes
Add cooked Italian sausage or grilled chicken for extra protein.
Stir in sautéed spinach or mushrooms for a vegetarian-style variation.
Increase red pepper flakes for more heat.
Add a splash of crushed tomatoes for deeper tomato flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop with a splash of cream or broth to loosen the sauce.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 95 mg
