Simple Creamy Ravioli Sauce
Nothing transforms an ordinary weeknight dinner into something truly extraordinary quite like a perfectly crafted ravioli sauce. This simple creamy ravioli sauce brings together the rich, comforting flavors of Italian-American cuisine in a luxurious, velvety coating that elevates any stuffed pasta to restaurant-quality status. The magic begins with a classic butter-flour roux, enhanced with fragrant garlic and aromatic herbs like basil and oregano, then enriched with half-and-half and finished with tangy Parmesan cheese.
The addition of diced tomatoes with green chilies adds a subtle kick and beautiful color contrast, while cream cheese ensures an impossibly smooth texture that clings beautifully to each ravioli pillow. Whether you’re preparing a quick family meal or entertaining guests, this versatile sauce delivers impressive results with minimal effort. The creamy, herb-infused base pairs wonderfully with cheese-filled, spinach, or mushroom ravioli, making it an essential recipe for any home cook’s repertoire. Best of all, this indulgent ravioli sauce comes together in just minutes using simple pantry staples.
Ingredients List
- 3 tbsp salted butter
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 tbsp tomato paste
- ½ tsp each of onion powder, dried basil, dried oregano, mustard powder
- ¾ cup chicken broth
- 1½ cups half-and-half (equal parts cream and milk)
- 10 oz. diced tomatoes with green chilies, juice reserved
- 3 tbsp cream cheese, softened
- ⅓ cup grated Parmesan cheese
- 20 oz. refrigerated ravioli
- Red pepper flakes (optional)
Instructions
Prep
Measure all ingredients before starting to ensure smooth cooking. Have your softened cream cheese ready at room temperature, and make sure to reserve the juice from the diced tomatoes for later use.
Make Sauce Base
Melt butter in a large skillet over medium-low heat until foaming. Add minced garlic and cook for about 2 minutes, stirring frequently until fragrant but not browned. Stir in the flour and cook for another 2 minutes, whisking constantly to create a smooth roux. Add tomato paste, onion powder, basil, oregano, and mustard powder, stirring vigorously to combine all spices evenly.
Add Liquids
Slowly pour in chicken broth while stirring constantly to prevent lumps from forming. Gradually add the half-and-half in the same methodical manner, whisking continuously. Bring the mixture to a gentle boil, then immediately reduce heat to maintain a steady simmer. The sauce should begin to thicken naturally.
Combine Ingredients
Add the softened cream cheese in small pieces, whisking until completely melted and incorporated. Fold in the drained diced tomatoes, reserving the flavorful juice to adjust sauce consistency later if needed. Allow the sauce to simmer gently while preparing the ravioli.
Cook Ravioli
Prepare ravioli according to package instructions in a separate pot of salted boiling water. Cook until they float to the surface and are tender, typically 3-4 minutes for fresh ravioli. Drain thoroughly, reserving a small amount of pasta water if needed.
Finish the Sauce
Lower the sauce heat to the lowest setting. Slowly add Parmesan cheese in small handfuls, stirring constantly until fully melted and incorporated without clumping. Taste and adjust seasoning. Sprinkle in red pepper flakes if desired for extra heat.
Mix and Serve
Add the cooked, drained ravioli to the sauce, gently folding with a silicone spatula until each piece is evenly coated. If the sauce seems too thick, gradually add reserved tomato juice or pasta water until desired consistency is reached. Serve immediately while hot, garnished with additional Parmesan and fresh herbs if desired.
Recipe Summary
This luxurious creamy ravioli sauce transforms simple ingredients into an elegant dinner in just 20 minutes. The butter-flour base creates incredible richness, while garlic, herbs, and Parmesan deliver classic Italian flavors. Diced tomatoes with green chilies add subtle heat and beautiful color contrast. Perfect for busy weeknights or special occasions, this versatile sauce pairs beautifully with any ravioli variety and creates restaurant-quality results using everyday pantry staples.
Ready to elevate your pasta game? Try this incredible ravioli sauce tonight and share your results in the comments below! Don’t forget to rate the recipe and subscribe to our blog for more delicious dinner inspiration delivered straight to your inbox.
FAQs
Q: Can I make this ravioli sauce ahead of time? A: Yes! This sauce can be prepared up to 2 days in advance and stored in the refrigerator. Gently reheat over low heat, adding a splash of milk or broth if needed to restore the creamy consistency. The flavors actually improve overnight as the herbs meld together.
Q: What’s the best ravioli to use with this sauce? A: This versatile sauce complements virtually any ravioli variety. Cheese-filled ravioli creates a classic combination, while spinach and ricotta adds freshness. Mushroom ravioli provides earthy depth, and even meat-filled varieties work beautifully. Fresh or frozen ravioli both work perfectly.
Q: Can I substitute the half-and-half for something lighter? A: While half-and-half provides the ideal creamy texture, you can substitute with whole milk for a lighter version, though the sauce will be less rich. Avoid using low-fat milk as it may curdle. For a dairy-free option, try full-fat coconut milk, keeping in mind it will add subtle coconut flavor.
Q: How do I prevent the sauce from breaking or curdling? A: Keep temperatures moderate and add dairy products gradually while stirring constantly. If the sauce begins to separate, remove from heat immediately and whisk in a tablespoon of cold butter or cream. Always use low heat when adding cheese to prevent clumping.
Q: Can I freeze leftover sauce? A: Cream-based sauces don’t freeze particularly well as they may separate when thawed. It’s best to store leftovers in the refrigerator for up to 3 days. If you must freeze, expect some texture changes and plan to whisk vigorously when reheating.
Q: What can I add to customize this sauce? A: This base recipe is wonderfully adaptable! Try adding sautéed mushrooms, sun-dried tomatoes, fresh spinach, or cooked Italian sausage. A splash of white wine during the liquid addition phase adds sophisticated depth. Fresh herbs like basil or thyme make excellent finishing touches.
Q: Is there a way to make this sauce healthier? A: Absolutely! Replace half the butter with olive oil, use Greek yogurt in place of some cream cheese, and add extra vegetables like diced bell peppers or zucchini. You can also reduce the cheese slightly and boost flavor with extra herbs and garlic.
Q: What side dishes pair well with this ravioli? A: A crisp Caesar salad or mixed greens with balsamic vinaigrette provide perfect contrast to the rich sauce. Garlic bread or crusty Italian bread are classic accompaniments. Roasted vegetables like asparagus, broccoli, or Brussels sprouts add nutritious balance to complete the meal.
Simple Creamy Ravioli Sauce
Ingredients
- 3 tbsp salted butter
- 3 cloves garlic minced
- 2 tbsp all-purpose flour
- 1 tbsp tomato paste
- ½ tsp each of onion powder dried basil, dried oregano, mustard powder
- ¾ cup chicken broth
- 1½ cups half-and-half equal parts cream and milk
- 10 oz. diced tomatoes with green chilies juice reserved
- 3 tbsp cream cheese softened
- ⅓ cup grated Parmesan cheese
- 20 oz. refrigerated ravioli
- Red pepper flakes optional
Instructions
- Prep
- Measure all ingredients before starting to ensure smooth cooking. Have your softened cream cheese ready at room temperature, and make sure to reserve the juice from the diced tomatoes for later use.
- Make Sauce Base
- Melt butter in a large skillet over medium-low heat until foaming. Add minced garlic and cook for about 2 minutes, stirring frequently until fragrant but not browned. Stir in the flour and cook for another 2 minutes, whisking constantly to create a smooth roux. Add tomato paste, onion powder, basil, oregano, and mustard powder, stirring vigorously to combine all spices evenly.
- Add Liquids
- Slowly pour in chicken broth while stirring constantly to prevent lumps from forming. Gradually add the half-and-half in the same methodical manner, whisking continuously. Bring the mixture to a gentle boil, then immediately reduce heat to maintain a steady simmer. The sauce should begin to thicken naturally.
- Combine Ingredients
- Add the softened cream cheese in small pieces, whisking until completely melted and incorporated. Fold in the drained diced tomatoes, reserving the flavorful juice to adjust sauce consistency later if needed. Allow the sauce to simmer gently while preparing the ravioli.
- Cook Ravioli
- Prepare ravioli according to package instructions in a separate pot of salted boiling water. Cook until they float to the surface and are tender, typically 3-4 minutes for fresh ravioli. Drain thoroughly, reserving a small amount of pasta water if needed.
- Finish the Sauce
- Lower the sauce heat to the lowest setting. Slowly add Parmesan cheese in small handfuls, stirring constantly until fully melted and incorporated without clumping. Taste and adjust seasoning. Sprinkle in red pepper flakes if desired for extra heat.
- Mix and Serve
- Add the cooked, drained ravioli to the sauce, gently folding with a silicone spatula until each piece is evenly coated. If the sauce seems too thick, gradually add reserved tomato juice or pasta water until desired consistency is reached. Serve immediately while hot, garnished with additional Parmesan and fresh herbs if desired.
