Creamy Tomato Ravioli Sauce
This rich and creamy tomato sauce elevates store-bought ravioli into a delicious 15-minute one-pan dinner with savory herbs, roasted tomatoes, and baby spinach.
Equipment
- 1 large frying pan or skillet
Ingredients
- 1 tbsp olive oil
- 1 onion finely diced
- 2 cloves garlic peeled and minced
- 1.1 lbs fresh ravioli any flavor
- 1 red bell pepper sliced
- ½ tsp Italian herbs
- ½ tsp chili flakes red pepper flakes
- ½ tsp black pepper
- pinch salt
- 1 tbsp tomato puree
- ⅓ cup white wine
- 3.5 oz roasted cherry tomato halves
- ½ cup chicken stock
- ⅓ cup heavy cream
- 3 packed cups baby spinach
- ½ cup grated parmesan
- 1 tbsp fresh parsley finely chopped
Instructions
- Heat olive oil in a large frying pan over medium heat, add diced onion, and cook for 4-5 minutes until softened.
- Add minced garlic and cook for 30 seconds, stirring continuously.
- Add ravioli and sliced red bell pepper, cooking for 1 minute while stirring occasionally.
- Stir in Italian herbs, chili flakes, black pepper, and a pinch of salt.
- Add tomato puree and white wine, stir, and cook for 1 minute to reduce the wine slightly.
- Add roasted cherry tomatoes, chicken stock, and heavy cream. Stir and bring to a simmer.
- Simmer for 5-6 minutes until the ravioli center is piping hot.
- Add baby spinach and grated parmesan, cook for 1 minute until spinach wilts and cheese melts.
- Sprinkle with fresh parsley and serve immediately.
Notes
- Can prepare sauce without ravioli up to two days ahead; add ravioli when reheating.
- Replace wine with extra chicken stock and lemon juice if desired.
- Use vegetarian ravioli with vegetable stock and vegetarian cheese for a vegetarian option.
- Add vegetables like peas, asparagus, or zucchini with the bell pepper.
- Double recipe cooking time by 5-10 minutes for larger batches.
- Add crispy bacon for extra flavor.