Name: Easy Ravioli Sauce Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 2 tablespoons extra virgin olive oil; 1 medium onion, finely diced; 3 cloves garlic, minced; ⅓ cup tomato paste; 1 cup low-sodium chicken stock; 1 (15-ounce) can diced tomatoes; 1 tablespoon sugar; 1 teaspoon Italian seasoning; ¼ teaspoon salt; ¼ teaspoon ground black pepper; ⅓ cup heavy cream

I’ve always loved a good homemade sauce to complement ravioli, and this Easy Ravioli Sauce Recipe quickly became one of my favorites. It’s the kind of sauce that’s rich, comforting, and incredibly simple to whip up on a busy weeknight. You don’t need a ton of fancy ingredients or hours simmering away—just a handful of pantry staples and a bit of patience, and you’re golden.

This sauce works wonders whenever I’m craving something cozy, especially when fresh pasta is involved. Whether you’re serving store-bought ravioli or homemade, this sauce adds that perfect balance of tangy tomato and creamy goodness. Trust me, once you try this Easy Ravioli Sauce Recipe, it will become your go-to for impressively delicious but effortless meals.

Ingredients You’ll Need

The beauty of this sauce is how these simple ingredients come together to create something so flavorful and comforting. When shopping, look for good-quality extra virgin olive oil and ripe canned tomatoes—they really elevate the sauce’s taste.

Extra virgin olive oil: This is your flavor base, so use the best quality you can find for a fruity, rich taste.
Onion (finely diced): Adds sweetness and depth; finely dicing it ensures it melts into the sauce smoothly.
Garlic (minced): Fresh garlic gives that aromatic punch that wakes up the sauce.
Tomato paste: This is key for that intense tomato flavor and thickness.
Low-sodium chicken stock: Keeps the sauce moist and adds a subtle savory undertone without overwhelming saltiness.
Diced tomatoes (canned): Use quality canned tomatoes for a consistent and rich tomato flavor year-round.
Sugar: Balances the natural acidity of the tomatoes perfectly without tasting sweet.
Italian seasoning: A blend of herbs that gives the sauce a classic Italian vibe.
Salt: Enhances all the flavors; adjust to your taste.
Ground black pepper: Adds a subtle kick and depth to the sauce.
Heavy cream: This is what turns the sauce from simple tomato into a luxuriously creamy finish.

Variations

I love how this Easy Ravioli Sauce Recipe can be personalized so easily depending on your mood or dietary needs. Feel free to play around and make it your own; it’s really forgiving.

Spicy kick: Adding red pepper flakes during the garlic sauté is my favorite way to add heat and warmth without overpowering the sauce.
Vegetarian twist: Swap chicken stock for vegetable stock—just as delicious and perfect for meat-free meals.
Herb freshness: Toss in fresh basil or parsley at the end for a brighter finish that really pops.
Cheesy indulgence: Stir in some grated Parmesan or Pecorino Romano right at the end for an extra layer of savory goodness.

How to Make Easy Ravioli Sauce Recipe

Step 1: Sauté the Aromatics to Start

Heat your olive oil over medium heat until it shimmers gently. Then, add the finely diced onion. I like to cook it slowly — about 5-7 minutes — until it’s soft and translucent, which really sweetens and builds flavor. Don’t rush this part! Next, toss in the minced garlic and cook for another minute or so until fragrant, but be careful it doesn’t brown because burnt garlic can make your sauce bitter.

Step 2: Build Flavor with Tomato Paste and Liquids

Now, stir in the tomato paste and cook it out for 2-3 minutes. This step concentrates the tomato flavor and reduces any raw, tangy edge. Once it looks thick and glossy, slowly pour in the chicken stock while stirring. Follow with the canned diced tomatoes, and mix everything so it’s well combined. This is when your sauce starts to come alive.

Step 3: Season and Simmer

Add sugar, Italian seasoning, salt, and freshly ground black pepper to the pot. Give it a good stir, then reduce the heat to low and let it simmer gently for about 15-20 minutes. Stir occasionally to prevent sticking, and let all those beautiful flavors meld together. If your sauce feels too thick, add a splash more stock or water to loosen it just a bit.

Step 4: Finish with Cream for That Perfect Finish

When your sauce has thickened and the flavors are beautifully balanced, pour in the heavy cream and stir until it’s fully incorporated. This addition transforms the sauce into that dreamy, creamy texture that clings to ravioli so well. Taste it once more and adjust seasoning if needed; I often add a pinch more salt or pepper here.

How to Serve Easy Ravioli Sauce Recipe

Easy Ravioli Sauce Recipe - Recipe Image

Garnishes

I’m all about a simple but beautiful garnish to finish this sauce. A sprinkle of freshly chopped basil or parsley adds color and fresh herbal brightness. Sometimes, I love grating a little Parmesan or a drizzle of extra olive oil to make it really special at the table.

Side Dishes

Since this Easy Ravioli Sauce Recipe is a bit rich and creamy, I usually pair it with something light and fresh. A crisp green salad with lemon vinaigrette or roasted seasonal vegetables works beautifully. Garlic bread is a classic side here too—perfect for mopping up that sauce!

Creative Ways to Present

For special dinners, I serve ravioli and sauce in shallow pasta bowls, then top with edible flowers or microgreens for a restaurant-style look. Making little nests of ravioli with sauce drizzled around feels fancy yet approachable. It’s surprising how simple touches can make dinner feel like an event.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I pour the sauce into an airtight container and refrigerate it for up to 4 days. Keeping it sealed in the fridge helps maintain those fresh flavors and creamy texture. Before reheating, give it a good stir because the cream can separate a bit.

Freezing

This Easy Ravioli Sauce Recipe freezes surprisingly well! I portion it into freezer-safe containers or bags and freeze for up to 3 months. When ready to use, thaw overnight in the refrigerator to keep the texture smooth and avoid separation.

Reheating

To reheat, I gently warm the sauce on the stovetop over low heat. Stir frequently and add a splash of stock, cream, or water to bring back the silky consistency if needed. Avoid overheating or boiling as it can cause the cream to curdle.

FAQs

Can I make this Easy Ravioli Sauce Recipe vegan?

Absolutely! Just swap the chicken stock for vegetable stock and replace the heavy cream with a plant-based alternative like coconut cream or cashew cream. The flavor will still be rich and delicious, though slightly different in texture.
Is it better to use fresh or canned tomatoes for this sauce?

Canned diced tomatoes are actually ideal here because they provide consistent flavor and sweetness year-round. Fresh tomatoes can work if they are ripe and flavorful, but you might need to simmer longer to break them down properly.
Can I use this sauce with other types of pasta besides ravioli?

Yes! This sauce is versatile and pairs beautifully with tortellini, gnocchi, or even penne and spaghetti. The creamy tomato base clings well to any pasta shape.
How long does the sauce take to prepare?

This Easy Ravioli Sauce Recipe takes about 30 minutes from start to finish, including simmering time. It’s perfect for when you want a homemade meal without a big time commitment.
Can I make the sauce ahead of time?

Definitely! The sauce tastes even better the next day once the flavors meld. Simply store in the fridge for up to 4 days or freeze for longer storage.

Final Thoughts

This Easy Ravioli Sauce Recipe has become a comforting staple in my kitchen because it’s so easy to make but never fails to impress. It feels like a little hug on a plate, especially on those nights when you want something homemade but fast. I hope you enjoy making and customizing it as much as I do—it’s the kind of recipe that feels special without any fuss. Give it a try, and I promise it’ll quickly become one you reach for again and again.