The Ultimate Easy Ravioli Sauce: A 30-Minute Culinary Masterpiece

    There’s no better replacement for a true Italian gourmet style ravioli sauce that can be on the dinner table within 30 minutes. Why not after a tiring day of work one gets home, fires up the oven and prepare tasty food fit for human consumption while the left-over is tasted by everyone at the table pleading to be served again. When you are looking for an Easy Ravioli Sauce – you have no idea what you are missing out in this creamy, cheesy and tomato flavoured sauce that will make your dinner.

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The Cheesy, Creamy Goodness

    The 4-cheese ravioli I use for this recipe is filled with a harmonious blend of: Ricotta, Romano, Mozzarella and Gorgonzola. To take this fantastic pairing even further, my sauce includes cream cheese and Parmesan … thus a 6-cheese lovers dream! Yes, you have read it right and that is indeed SIX different types of cheese. Like the Avengers of cheese world that has formed to serve your dining table.

Ingredients

• 3 tablespoons salted butter
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• ½ teaspoon EACH: onion powder, dried basil, dried oregano, mustard powder
• ¾ cup chicken broth
• 1 ½ cups half and half, half light cream/half milk
• 10 oz. Rotel tomatoes with green chilies, juices reserved
• 3 tablespoons cream cheese, softened
• 1/3 cup Parmesan cheese, grated
• 20 oz. refrigerated ravioli
• 1 pinch Red Pepper Flakes, optional

How to Make It

    Melt the butter in a large high-walled skillet and add minced garlic. Cook for 2 minutes. Whisk in the flour and cook for 2 more minutes. Add the tomato paste, onion powder, basil, oregano, and mustard powder. Stir to combine.

Add the chicken broth in splashes, stirring continuously. Slowly stir in the half and half. Bring to a boil, reduce to a simmer.

Stir in the softened cream cheese and drained diced tomatoes. (Optional, reserve some of the tomato juice in case you’d like to thin the sauce out at the end.) Cook the pasta according to package instructions, drain. Reduce heat to low and stir in the Parmesan cheese.

Add the ravioli and use a silicone spatula to gently stir until combined. Garnish with Parsley and red pepper flakes and serve!

Pro Tips for Perfection

Tomato Choices: If one does not want to use Rotel tomatoes, then he or she can opt for freshly diced Roma tomatoes or regular diced tomatoes that may not be as spicy.

Spice It Up: One teaspoon of hot sauce can be added to make a good combination without a detriment effect to the sauce.

Optional Additions: It can be good to use fresh spinach or basil as it will give the dish a beautiful shade of green, and a more fresh taste.

Cream Cheese Shortcut: The way to first melt cream cheese is to warm 2 cups of water in the microwave. Taking 3 tablespoons of the cream cheese, put it in the microwave and heat it up till soft, approximately 5 minutes.

Parmesan Matters: Shaving of Parmesan cheese from a block is preferred as it melts well and has better flavor compared to the pre-grated kind.

Tortellini Twist: At the third level, there functional applications of the product include a jug which has a capacity of up to 20 oz. Tortellini can be used instead in case preferences change a little.

More Tips and Lessons for Ultimate Ravioli Sauce Perfection

Italian recipes : all about ravioli fresh egg pasta filled with ricotta and spinach 

Storage Tips

    The leftover should be stored in an airtight container and kept in a refrigerator to remain fresh for up to 3 days. Freezing is possible, but overall it is not as almost as the ravioli after they have been frozen and then have to be reheated. But let’s face it, are there ever any leftovers when there is a meal as delicious as this one?

Tools For This Recipe

Check out all of my Curated Amazon Kitchen Essentials HERE 

• This is the Le Creuset skillet I used in this recipe, (and in 90% of my recipes). It’s pricey, but it conducts heat really well and is oven safe. The size is perfect and the quality is great.
• Pasta Strainer– This is the one I have and love.
• Box Cheese Grater– Always shred cheese from a block, it melts and tastes much better. Bagged shredded cheese contains cellulose which prevents it from melting as well.
• Silicone Spatula– I use these every time I cook. It makes it easy to carefully toss the ravioli into the sauce.

Nutritional Info

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Join the Conversation!

    Have you prepared this simple and tasty Easy Ravioli Sauce? Did you bring changes to it? Perhaps a little bit of the one, a little bit of the other? Please, leave your ideas and various refinements to the Promiscuous Man meditation in the comments section below. It not only brings help to other food lovers but also makes the warm and home-like corner of the internet into the active and united community of people who love food. Let’s get saucy together!