Creamy Ravioli Sauce

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Yield: 4 servings
Category: Main Course, Pasta
Cuisine: Italian-Inspired
Diet: Vegetarian

The Last Word on This Recipe

This Creamy Sun-Dried Tomato & Spinach Ravioli Sauce is your secret weapon for a restaurant-quality meal in under 30 minutes. It’s luxuriously rich without being overly heavy, perfectly balanced by the tangy punch of sun-dried tomatoes and the fresh, vibrant pop of baby spinach. Versatile enough for cheese, meat, or veggie ravioli, it transforms a simple package of filled pasta into a dazzling, comforting dinner that feels special but demands minimal effort. Once you try this method, the jarred sauce will forever be a backup plan.

Ingredients

• 1 (9-10 oz) package fresh or frozen cheese ravioli

• 2 tablespoons unsalted butter

• 3 cloves garlic, minced

• 1/3 cup oil-packed sun-dried tomatoes, drained and thinly sliced (reserve 1 tbsp of the oil)

• 1 cup heavy cream (or full-fat coconut milk for a dairy-free version)

• 1/2 cup vegetable or chicken broth

• 1/2 cup freshly grated Parmesan cheese, plus more for serving

• 2 cups fresh baby spinach, loosely packed

• 1/4 teaspoon red pepper flakes (optional)

• 1/4 teaspoon dried oregano

• Salt and freshly ground black pepper, to taste

• Fresh basil or parsley, for garnish

Ingredient Notes:

• Ravioli: Any variety works—mushroom, lobster, or butternut squash ravioli would be delicious.

• Sun-Dried Tomatoes: The oil-packed variety is preferred for its deeper flavor and soft texture. If using dry-packed, rehydrate in hot water for 10 minutes before using.

• Cream: For a lighter sauce, substitute half-and-half, but avoid boiling vigorously to prevent separation.

Instructions

Step 1: Cook the Ravioli

Bring a large pot of generously salted water to a rolling boil. Cook the ravioli according to package directions for al dente (usually 3-4 minutes for fresh, 5-7 for frozen). Drain, reserving 1/2 cup of the pasta water. Toss the ravioli lightly with a drizzle of oil to prevent sticking and set aside.

Pro Tip: Cooking the ravioli while you make the sauce ensures everything is hot and ready simultaneously.

Step 2: Build the Flavor Base

While the ravioli cooks, melt the butter with the reserved 1 tablespoon of sun-dried tomato oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and sliced sun-dried tomatoes. Sauté for 2-3 minutes, until the garlic is fragrant and the tomatoes have softened slightly.

Step 3: Create the Cream Sauce

Pour in the heavy cream and broth, stirring to combine. Bring the mixture to a gentle simmer. Reduce heat to medium-low and let it simmer for 4-5 minutes, allowing the sauce to thicken slightly and the flavors to meld. Stir in the dried oregano and red pepper flakes (if using).

Step 4: Finish the Sauce

Remove the skillet from the heat. Gradually whisk in the grated Parmesan cheese until it’s fully melted and the sauce is smooth. The residual heat is enough to melt the cheese without causing it to clump. Season with salt and pepper to taste—remember, the Parmesan and broth add saltiness.

Step 5: Combine and Wilt

Add the cooked ravioli and fresh baby spinach to the skillet. Gently toss everything together until the ravioli is evenly coated and the spinach has wilted from the heat of the sauce, about 1-2 minutes. If the sauce seems too thick, add the reserved pasta water, a tablespoon at a time, until your desired consistency is reached.

Step 6: Serve Immediately

Divide the creamy ravioli among warm bowls. Garnish with additional Parmesan cheese, a crack of black pepper, and fresh basil or parsley.

Recipe Intensity & Skill Level

• Overall Difficulty: Easy. This is a beginner-friendly recipe ideal for weeknights.

• Technique Intensity: Low. Requires basic sautéing, simmering, and combining.

• Timing Intensity: Medium-Fast. Success hinges on multitasking—managing the boiling pasta water while preparing the quick-cooking sauce.

• Active Attention: Medium. The sauce needs frequent stirring during simmering to prevent the cream from scorching and to ensure even thickening.

Nutrition Information

(Per serving, assuming 4 servings, sauce and ravioli combined. For sauce only, reduce calories by ~150 and carbs by ~25g per serving.)

Percent Daily Values are based on a 2000 calorie diet. These are estimates only, calculated using a nutrition database. Variations will occur based on specific ingredient brands and types used.

Nutrition Notes: This is a rich, indulgent dish. To reduce saturated fat and calories, consider using half-and-half or whole milk instead of heavy cream (sauce will be thinner), increasing the proportion of spinach, or using a higher-protein, whole-wheat ravioli.

Recipe Success Tips & Variations

• Don’t Boil the Cream: Keep the sauce at a gentle simmer. A rapid boil can cause the cream to separate or become grainy.

• Freshly Grated Parmesan is Key: Pre-grated cheese contains anti-caking agents that can prevent it from melting smoothly into the sauce.

• Make it Protein-Packed: Add 1 cup of shredded rotisserie chicken or sautéed shrimp with the ravioli in Step 5.

• Make it Vegan: Use dairy-free butter, full-fat canned coconut milk, and vegan Parmesan. Ensure your ravioli and broth are plant-based.

• Make Ahead: The sauce base (through Step 3) can be made 1-2 days ahead. Store covered in the fridge. Reheat gently on the stove, then proceed with adding cheese and finishing the dish.

Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth, milk, or water to loosen the sauce. Freezing is not recommended as the creamy sauce may separate upon thawing.

Final Chef’s Note

This recipe celebrates the magic of a few high-impact ingredients coming together swiftly. The sun-dried tomatoes provide a concentrated umami depth that store-bought creamy sauces often lack, while the fresh spinach adds color and a nutritional boost. It’s a formula for success: rich, tangy, creamy, and bright, all in one pan. Buon appetito!