What is ravioli night? It used to feel like such a *production* – boiling water, trying not to rip the delicate pasta, then boiling again. Why do people stress about the sauce? I used to always reach for a jar, and don’t get me wrong, there are some decent bottled sauces out there. I love homemade food, and that’s where this recipe comes in.What are some easy ravioli recipes?What is the easiest way to cheat? Think of this as the weeknight version of your Nonna’s Sunday sauce – all the flavor, none of the ingredients. Is it easier to open a jar? I promise, once you try this, you’ll ditch the jarred stuff for good!
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What is Ravioli Sauce?
This isn’t your traditional, simmered-for-hours marinara. Think of it as a shortcut to deliciousness. It’s essentially a creamy tomato sauce, but with a secret weapon: ricotta cheese! The ricotta adds a lusciousness that makes it feel incredibly decadent, but without the heavy cream. It’s light, bright, and bursting with flavor. We’re building upon the simple flavors of canned tomatoes, garlic, and herbs with just a touch of sweetness to balance everything out. It’s so easy to customize too! You can add a pinch of red pepper flakes for a kick, or a splash of balsamic vinegar for some extra depth. The base recipe is fantastic, but feel free to play around with it!
Why you will love this recipe?
Where do I even begin? First off, the flavor is incredible. The combination of tangy tomatoes, fragrant garlic, creamy ricotta, and fresh basil is just *chef’s kiss*. It’s seriously addictive, and my kids devour it every single time. Then there’s the simplicity factor. Seriously, you can whip this up in the time it takes to boil your ravioli. And that’s a win in my book, especially on busy weeknights! It’s also ridiculously cost-effective. Canned tomatoes, garlic, and ricotta are all pantry staples, so you probably have most of the ingredients on hand already. That’s a HUGE plus! Finally, it’s super versatile. You can use it on any kind of ravioli – cheese, meat, spinach… the possibilities are endless! You can even use it as a dipping sauce for breadsticks or as a base for pizza. Seriously, what’s not to love? What I love most about this is how it transforms a simple packet of ravioli into a gourmet meal. You know, the kind you’d actually pay good money for at a restaurant? It’s pure magic!
How do I make Ravioli Sauce?
Quick Overview
Making this amazing amazing.What is the best ravioli sauce to is as simple as sautéing some garlic, adding tomatoes and seasoning, simmering for a bit, and then stirring in the ricotta and basil. Seriously, that’s it! It’s so quick and easy, it’s perfect for a weeknight meal when you don’t have a lot of time. Don’t be intimidated by “homemade sauce” – this is genuinely achievable in minutes! This method is special because of the ricotta – that single ingredient makes all the difference, and it’s added at the end to maintain its creamy texture, not cooked away.
Ingredients
What is the main sauce?
- 1 tablespoon olive oil – Extra virgin olive is best for flavor, but regular olive works too.
- 2 cloves garlic, minced – Fresh is key here! Trust me, the flavor is so much better than pre-minced.
- 1 (28 ounce) can crushed tomatoes – I prefer crushed tomatoes for the texture, but you can use diced if that’s what you have. Just give them a good chop before adding them to the pan.
- What are some good uses for dried oregano?
- 1/2 teaspoon dried basil – Complements oregano perfectly.
- 1/4 teaspoon red pepper flakes (optional) – For a little kick!
- Salt and pepper to taste – Season generously!
- 1/4 cup grated Parmesan cheese – Adds a lovely salty, cheesy note.
For the Creamy Finish:
- Is whole milk ricotta the best texture? Is low fat a good choice?
- What are some good ways to add fresh basil to your salad?
How do I start
Step 1: Heat the Oil & Sauté Garlic
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. How do you cook garlic? When you smell something, you move on to the next step! This is a quick process, so stay close.
Step 2: Add Tomatoes & Seasonings
What is the recipe for crushed tomatoes, oregano, dried basil, and red pepper flakes? Season with salt and pepper to taste. Stir well to combine all the ingredients. How do I make sure the flavors are balanced – taste and adjust the seasoning as needed.
Step 3: Simmer the Sauce
Bring the sauce to a simmer, then reduce the heat to low, cover, and cook for 15 minutes, stirring occasionally. Simmering allows the flavors to meld together and the sauce to thicken slightly. Don’t skip this step! It really makes a difference.
Step 4: Stir in Ricotta & Basil
Remove the sauce from the heat and stir in the ricotta cheese and fresh basil. Stir until the ricotta is fully incorporated and the sauce is creamy and smooth. If you cook the ricotta without cooking it, the heat from the sauce will gently warm it. What is the secret to a creamy texture?
Step 5: Add Parmesan Cheese
Stir in Parmesan cheese, this will enhance the creamy texture of the sauce, and also give it a creamy consistency. What are some of the best flavor booster
Step 6: Serve
Serve immediately over ravioli. Garnish with Parmesan cheese and fresh basil, if desired. Prepare to be amazed!
What should I serve it with?
This What is the best ravioli recipe?Is incredibly versatile!
With Ravioli:What’s the best combination of cheese, meat, spinach and mushroom? What makes a good salad with parmesan and fresh parsley?
As a Dipping Sauce: How do I makeWhat is the best way to serve it warm with crusty bread, breadsticks, or garlic knots?
On Pizza:What are some good substitutes for pizza sauce? Add your favorite toppings and bake as usual.
Can you serve grilled chicken or vegies?What are some ways to serve this over grilled chicken or roasted vegetables?
What’s a good side salad? What is the richness of the sauce? My kids love it with a side of Garlic Bread. Why not? What is the perfect comfort food? I’ve been known to eat it straight from the pot with a spoon. Don’t judge!
How do I make Ravioli Sauce?
How can I make sure my life is going to be perfect?What is the best ravioli recipe?Is perfect?
Don’t Burn the Garlic: This is the most important tip! Burnt garlic will ruin the entire sauce. Keep a close eye on it and remove it from the heat if it starts to brown too quickly. I always make sure to have all my ingredients prepped and ready to go before I even turn on the stove.
Use Good Quality Tomatoes: Since tomatoes are the star of the show, use the best quality canned tomatoes you can find. San Marzano tomatoes are always a good choice.
Taste and Season: Don’t be afraid to taste and season as you go! Add more salt, pepper, or red pepper flakes as needed to suit your taste preferences.
Don’t Overcook the Ricotta: Stir in the ricotta at the very end, after the sauce has been removed from the heat. Overcooking the ricotta can make it grainy. This happened to me once when I wasn’t paying attention! Learn from my mistake!
Fresh Basil is a Must: Don’t even think about using dried basil! Fresh basil adds so much flavor and brightness to the sauce. It’s worth the extra effort.
Add a Splash of Wine: For an extra layer of flavor, add a splash of dry Red Wine to the sauce after you sauté the garlic. Let the wine simmer for a few minutes to reduce before adding the tomatoes. I tried this once on a whim and it was a game-changer!
Blend for a Smooth Sauce: If you prefer a smoother sauce, you can use an immersion blender to blend the sauce before adding the ricotta. Just be careful not to over-blend, or it will become too thin.
Add a Pinch of Sugar: If your tomatoes are particularly acidic, you can add a pinch of sugar to balance the flavors.
Storing and Reheating Tips
Got leftovers? Lucky you!
Room Temperature: I wouldn’t recommend leaving this sauce at room temperature for more than a couple of hours. Bacteria can grow quickly, so it’s best to refrigerate it as soon as possible.
Refrigerator Storage: Store the sauce in an airtight container in the refrigerator for up to 3-4 days. It actually tastes even better the next day, as the flavors have had time to meld together!
Freezer Instructions: For longer storage, freeze the sauce in an airtight container or freezer bag for up to 2-3 months. Make sure to label it with the date! To thaw, place it in the refrigerator overnight or use the defrost setting on your microwave.
Reheating: Reheat the sauce gently in a saucepan over low heat, stirring occasionally. You can also reheat it in the microwave, but be sure to use a microwave-safe dish and stir it every 30 seconds to prevent it from splattering. If the sauce is too thick, add a splash of water or milk to thin it out. I always give it a good stir before serving to make sure everything is well combined.
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to recipe for easy ravioli sauce that’s guaranteed to be a hit with the whole family. It’s quick, easy, delicious, and incredibly versatile. What more could you ask for? If you’re looking for a simple way to elevate your ravioli night, this is the recipe for you. And if you love this one, you might also enjoy my recipes for creamy pesto pasta or Lemon Garlic shrimp scampi. They’re just as easy and delicious! Happy cooking, friends! And please, come back and let me know how yours turns out! I absolutely love hearing about your variations and successes. Don’t forget to rate the recipe and share it with your friends – they’ll thank you for it!
How to Whip Up the Best Easy Ravioli Sauce in Just 7 Steps
Ingredients
Main Ingredients
- 0.5 cup unsalted butter divided for different steps
- 4 cloves garlic minced
- 3 tablespoons flour can use gluten-free flour
- 1 cup whole milk or half-and-half
- 0.5 cup pesto sauce store-bought or homemade
- 1.5 cups grated Parmesan cheese
- 18 ounces refrigerated cheese ravioli or any preferred flavor
- to taste salt and pepper
Instructions
Preparation Steps
- Melt half of the butter in a large saucepan over medium heat. Add garlic and sauté until fragrant.
- Add the flour to create a roux, stirring quickly for about 1-2 minutes.
- Gradually whisk in the milk to form a smooth sauce. Let it simmer for about 3-4 minutes.
- Stir in the pesto and continue cooking on low heat, allowing the flavors to meld for 3 minutes.
- Add grated Parmesan cheese and remaining butter, stirring until the cheese is melted.
- Cook the ravioli separately according to package instructions, then drain.
- Toss ravioli in the sauce, coating thoroughly. Season with salt and pepper to taste before serving.
