This Homemade Ravioli Sauce is a quick, creamy tomato sauce that hugs each ravioli like a warm blanket. It’s silky from the cream, bright from crushed tomatoes, and scented with garlic and fresh basil. Think comfort food that doesn’t ask for hours in the kitchen perfect for busy weeknights or for anyone who wants a taste of homemade without the fuss.
Why make this? It’s fast, uses few pantry staples, and turns store-bought or leftover ravioli into a meal that feels made-from-scratch.
Why You’ll Love This Recipe
- Ready in about 15–20 minutes
- Uses simple pantry ingredients
- Cozy, creamy texture that pairs with any ravioli
- Kid-friendly and easy to scale up for guests
Ingredients for Homemade Ravioli Sauce
- 2 cups crushed tomatoes
- 1 cup heavy cream
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- Fresh basil, for garnish
Step-by-Step Instructions of Homemade Ravioli Sauce
- Heat the olive oil in a medium skillet over medium heat.
- Sauté the minced garlic for 30–60 seconds until fragrant, stirring so it doesn’t burn.
- Pour in the crushed tomatoes and bring to a gentle simmer.
- Season with salt and pepper, then simmer for 5 minutes to mellow the raw tomato taste.
- Reduce the heat to low and stir in the heavy cream until the sauce is smooth and silky. Warm through for another 2 minutes do not boil.
- Taste and adjust salt and pepper. If you like a brighter sauce, add a small pinch of sugar.
- Toss the cooked ravioli in the sauce or spoon the sauce over plated ravioli. Top with torn fresh basil and serve hot.
Tips for Success
- Use low heat when you add the cream so it doesn’t curdle; gentle warmth keeps it silky.
- Don’t overcook the garlic brief sautéing brings out flavor without bitterness.
- If the sauce seems too thick, thin it with a splash of pasta cooking water for better cling.
- For a smoother sauce, blend briefly with an immersion blender before adding cream.
Substitutions & Variations of Homemade Ravioli Sauce
To Make It Vegan/Gluten-Free: Swap the heavy cream for full-fat coconut milk or a plant-based cream alternative to keep it rich. Use gluten-free ravioli to keep the whole dish gluten-free.
Variations: Stir in a spoonful of pesto, add red pepper flakes for heat, or fold in cooked spinach for extra greens. For a cheesy twist, stir in grated Parmesan right before serving.
If you love creamy pasta sauces, you might also enjoy this Homemade Alfredo Sauce for a different but equally simple topping.
Storage Instructions of Homemade Ravioli Sauce
Refrigerator: Cool the sauce, then store in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat, stirring to recombine.
Freezer: Freeze the cooled sauce in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat slowly on low.
Make-Ahead: Make the sauce a day ahead and keep it chilled. Reheat gently and toss with freshly cooked ravioli for an easy dinner.
Frequently Asked Questions (FAQ) of Homemade Ravioli Sauce
Can I use canned whole tomatoes instead of crushed?
Yes pulse whole canned tomatoes in a blender or chop them by hand until crushed, then proceed with the recipe.
Will the cream split if I reheat the sauce?
Reheat slowly over low heat and stir often. Avoid boiling to keep the cream from separating.
Can I add meat to this sauce?
Yes. Brown some ground sausage or beef first, drain excess fat, then follow the recipe by adding tomatoes and cream.
Final Thoughts on Homemade Ravioli Sauce
This Homemade Ravioli Sauce is a small kitchen win: fast, tasty, and kind to a busy schedule. It makes store-bought ravioli feel special and brings family-style comfort to the table. Give it a try tonight your kitchen will smell like a cozy trattoria, and dinner will earn a round of applause. If you made it, leave a comment and a star rating to let others know how it turned out.
Print
Homemade Ravioli Sauce
A quick, creamy tomato sauce that hugs each ravioli, perfect for busy weeknights.
- Total Time: 20 minutes
- Yield: 4 servings
Ingredients
- 2 cups crushed tomatoes
- 1 cup heavy cream
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- Fresh basil, for garnish
Instructions
- Heat the olive oil in a medium skillet over medium heat.
- Sauté the minced garlic for 30–60 seconds until fragrant, stirring so it doesn’t burn.
- Pour in the crushed tomatoes and bring to a gentle simmer.
- Season with salt and pepper, then simmer for 5 minutes to mellow the raw tomato taste.
- Reduce the heat to low and stir in the heavy cream until the sauce is smooth and silky. Warm through for another 2 minutes — do not boil.
- Taste and adjust salt and pepper. If you like a brighter sauce, add a small pinch of sugar.
- Toss the cooked ravioli in the sauce or spoon the sauce over plated ravioli. Top with torn fresh basil and serve hot.
Notes
Use low heat when adding the cream to avoid curdling. Don’t overcook the garlic to prevent bitterness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian