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Creamy Ravioli Sauce

Category: Dinner Ideas That Actually Work

Quick creamy tomato sauce ready in 30 minutes. Made with simple spices and cheese. Pairs with ravioli or tortellini.
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Clare Recipes
Updated on Tue, 24 Jun 2025 14:18:04 GMT
Rich Creamy Ravioli Sauce Save
Rich Creamy Ravioli Sauce | recipesclare.com

Whipping up a super-creamy sauce can totally upgrade any pack of ravioli, making dinner feel a lot fancier in just half an hour. This smooth, herby sauce covers the pasta with rich tomato flavor, turning your meal into something special you’d get at a nice Italian spot.

So, last weekend I made this for a family get-together and my usually picky nephew polished off his plate. The creamy and tomato blend hits just right—everyone’s already asking for a repeat next Sunday.

Must-Have Ingredient List

  • Butter: Go for really good salted butter for richness and that melt-in-your-mouth texture
  • Garlic: Chopping fresh cloves gives your sauce way more punch than the stuff in a jar
  • Half and Half: Makes things creamy but won’t weigh you down
  • Tomato Paste: Brings deep flavor and lovely color to the party
  • Cream Cheese: Helps keep your sauce nice and thick and adds a touch of luxury
  • Parmesan: Use fresh, grated Parm for meltiness and bold cheesy goodness
  • Ravioli: The best texture comes from chilled ravioli right from the store section
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Simple Ravioli Sauce | recipesclare.com

How To Pull It All Together

Getting It Ready:
Let the butter foam and sizzle, then toss in garlic until your kitchen smells amazing.
Building the Roux:
Sprinkle in flour a bit at a time, cooking until it loses that raw look.
Mixing the Sauce:
Gradually mix in broth and then cream, keep whisking so it’s nice and smooth.
Add the Cheese:
Let the cream cheese melt in patiently, stirring so the sauce stays together.
Finish Up:
Drop in the cooked ravioli and let them soak up all that awesome flavor.

My grandma swore by fresh garlic for every sauce. Following her advice, I get way more flavor from my pasta dishes now—and it just smells so much better too.

Awesome Combos

To round out the meal, add garlic bread and a crunchy Caesar on the side. Want a drink? Try with Pinot Grigio or even a light Chardonnay—both work great with the creamy sauce.

Ways to Make It Your Own

Mix in sautéed mushrooms for an earthy kick, throw in spinach for a pop of green, or add crispy pancetta. Want to go fancy? Top with grilled shrimp and take it up a notch.

How to Keep It Tasting Great

If you’ve got leftovers, stash the sauce and pasta in separate containers. They’ll stay fresh in the fridge for three days. Warm the sauce gently on the stove with a little cream to bring back that silky feel.

Honestly, after a lot of trial and error, this balance of simple and special nails it. The way that sauce hugs each ravioli makes every bite seriously satisfying.

Pairing with an Italian Soave lets the creamy sauce shine while not covering up the ravioli. If you love reds, go for Sangiovese—it brings out the tomato and evens out the richness. Bigger glasses bring out the wine’s best scents, too.

Fun Ways to Serve

Switch things up for the season—toss roasted cherry tomatoes in summer or try sautéed squash in fall. Sprinkle fresh herbs and a bit of olive oil for extra pop. Serving in warm bowls keeps it nice and hot.

Big Gathering Tips

Let your guests join in! Keep the pasta and sauce separate in buffet style. Offer bowls of crispy pine nuts, ribbons of basil, and extra cheese so everyone can pile on their favorite toppings. Makes the meal feel fun and laid back.

Easy Switch-Ups for Diets

For dairy-free friends, use unsweetened cashew cream instead of half and half. Grab gluten-free pasta and flour for those who need it. Want it veggie? Sub in veggie broth instead of chicken.

I stumbled on cashew cream when my sister couldn’t have dairy. It made the sauce just as creamy and gave it a gentle nutty flavor I now totally love.

Change It Up With The Seasons

When it’s hot out, use more fresh tomatoes and less cream to lighten things up. In the chillier months, splash in some truffle oil or mushrooms. Spring’s perfect for green peas and tiny asparagus tips, and autumn brings on sage and squash vibes.

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Handy Prep Tricks

Double the sauce and freeze the part without any dairy in it. Thaw and mix in fresh cream and cheese when you want some. You can even prep sides like toasty bread or veggies ahead of time to save stress on busy nights.

From many family meals, I’ve learned this sauce works ‘cause every ingredient gets its moment. It’s my trusty go-to, always tasty and super flexible no matter who I’m serving.

Recipe FAQs

→ Can I substitute the tomatoes?
Sure! Use fresh Roma or regular diced tomatoes instead of Rotel.
→ Can I prepare this in advance?
It’s best fresh but lasts 3 days in the fridge. Freezing isn’t recommended.
→ Can I toss in vegetables?
Absolutely! Spinach and fresh basil are great options.
→ Why use freshly grated Parmesan?
Pre-shredded cheese has additives that stop it from melting smoothly.
→ Can I swap ravioli for tortellini?
Of course! Tortellini (around 20 ounces) works great instead.

Creamy Ravioli Sauce

This 30-minute sauce blends tomatoes, cream, and simple spices. Ideal for ready-made ravioli or tortellini.

Preparation Time
15 min
Cooking Time
15 min
Total Time
30 min

Category: Main Dishes

Skill Level: Beginner

Cuisine Type: Italian

Makes: 6 Serves

Dietary Preferences: Vegetarian

Ingredients

→ Base

01 A couple of minced garlic cloves
02 A few tablespoons of salted butter
03 Some all-purpose flour, about 2 spoonfuls

→ Seasonings

04 A spoon of tomato paste
05 Mustard powder, dried oregano, dried basil, and onion powder—about a half teaspoon each
06 A tiny pinch of red pepper flakes, if you like some heat

→ Sauce Components

07 A little less than a cup of chicken broth
08 A cup and a half of half-and-half
09 A can of Rotel tomatoes with green chilies, around 10 ounces
10 Cream cheese, about 3 tablespoons at room temp
11 A third cup of Parmesan cheese, grated

→ Pasta

12 Refrigerated ravioli, around 20 ounces

Steps

Step 01

Heat up butter, then toss in the garlic and let it cook for a couple of minutes. Stir in the flour and cook for a couple more. Mix in the tomato paste and your seasonings.

Step 02

Pour in the broth little by little, stirring nonstop. Add the half and half, bring it to a boil, then lower the heat to let it gently bubble.

Step 03

Mix in the cream cheese and your tomatoes (drain them first). Reduce the heat and sprinkle the Parmesan a bit at a time, stirring often.

Step 04

In another pot, cook your ravioli. Toss them into the sauce when ready. Add red pepper flakes for a kick if you want. Use the saved tomato liquid to thin out the sauce, if needed.

Helpful Notes

  1. Swap Rotel for freshly chopped tomatoes if you prefer.
  2. Tortellini works as a great substitute for ravioli.
  3. Throw in extras like hot sauce, fresh basil, or spinach if you'd like!

Required Tools

  • A large skillet with high sides
  • A heat-safe spatula
  • A pot for boiling pasta

Allergen Info

Check each ingredient for potential allergens and seek medical advice if unsure.
  • Contains dairy: butter, Parmesan, cream cheese, and half-and-half.
  • Wheat content from the pasta and flour.
  • Eggs may be present in the pasta.

Nutritional Info (per serving)

These are general insights and don’t replace professional medical advice.
  • Calories: 513
  • Fat: ~
  • Carbs: ~
  • Protein: ~