Creamy, herby, and ready in minutes, this skillet ravioli sauce recipe effortlessly transforms store-bought pasta into a restaurant-style meal.
Excellent sauce for ravioli- light, packed with flavor, easy to prepare... - Allen
When I get a craving for cozy comfort food, this easy ravioli sauce recipe turns a simple package of ravioli into a crave-worthy meal. It's velvety and herby, and can be made in just minutes with a few pantry staples.
I love that this recipe is completely versatile. From cheese ravioli or spinach ravioli to seasonal butternut squash ravioli (shout out to this delectable butternut squash ravioli with sage brown butter), every bite tastes like a warm hug. Feeling fancy? Try it with lobster ravioli.
Ingredient Notes & Substitutions
- Ravioli: This creamy sauce pairs well with any variety of ravioli, from cheese to vegetable to meat-filled. Both fresh and frozen ravioli (or tortellini) work beautifully.
- A blend of heavy cream and chicken (or vegetable) broth keeps the sauce indulgent yet light.
- Pecorino Romano: I love this for its sharp and salty bite. Parmesan cheese is another tasty option.
Sauce Variations
- Omit the chicken broth and double the amount of cream called for in the recipe.
- Add red pepper flakes for a touch of heat or minced garlic for depth of flavor.
- Add a squeeze of tomato paste to the shallots before adding the liquids.
Refer to the recipe card for a complete list of ingredients and measurements.
Optional Add-Ins
Make this base recipe your own with any of these optional ingredients.
- Flavor: Stir in Dijon mustard, lemon zest, pepita basil pesto, or sun-dried tomatoes (this ravioli with sun-dried tomatoes recipe is a winner!)
- Protein: Turn this into a hearty main dish by adding cooked chicken or shrimp.
- Texture: Garnish with toasted breadcrumbs (like Italian pangrattato), pine nuts, or crispy pancetta.
Abbey's Tips
- Salt your pasta water.
- Reserve some of the pasta water - it's liquid gold! It helps to bring the sauce together, like in my Orecchiette pasta with sausage and kale.
- Since this dish comes together in just 10 minutes, I recommend preparing the sauce fresh for the best results.
How to Make Sauce for Ravioli
Step 1: Cook the pasta according to the package directions and reserve some of the pasta water before draining. Sauté the shallots in butter for 2-3 minutes, or until they are soft.
Step 2: Add the chicken broth, cream, and seasonings and whisk to combine. Slowly add in the cheese, whisking after each addition until it is melted.
Step 3: Add the ravioli to the sauce, toss, and cook for a few minutes, allowing the sauce to thicken. Add some pasta water to thin out the sauce, if necessary. Serve immediately.
Want to Save This Recipe?
We'll email this post to you, so you can come back to it later! Plus, we'll send you weekly recipe inspiration!
Recipe FAQs
Cheese ravioli shines in this sauce, but tomato-based sauces, such as this Tortellini with Pink Sauce, are also delicious.
Ravioli sauce is best eaten immediately. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat them slowly over low heat to help prevent the sauce from separating. If using the microwave to reheat smaller portions, heat in 30-second intervals until warm.
Pair ravioli and sauce with ciabatta garlic bread and a salad. Be sure to explore all my ideas for sides and salads to serve with ravioli.
More Pasta Recipes You Will Love
Craving more? Sign up for my Newsletter for more recipe inspiration. You can also follow along on Facebook, Instagram, and Pinterest.
📖 Recipe Card
Easy Ravioli Sauce
Want to Save This Recipe?
We'll email this post to you, so you can come back to it later! Plus, we'll send you weekly recipe inspiration!
Ingredients
- 10 ounces refrigerated (fresh) ravioli (or frozen)
- 1 tablespoon butter
- 1 shallot (sliced)
- ⅓ cup low-sodium chicken or vegetable broth
- ⅓ cup heavy cream
- ½ teaspoon fresh thyme
- ½ teaspoon ground sage
- ¼ teaspoon black pepper
- 1 cup grated Pecorino Romano
Instructions
- Cook the ravioli in salted water according to package directions. Reserve ¼ cup of pasta water before draining.10 ounces refrigerated (fresh) ravioli
- Meanwhile, melt the butter in a non-stick skillet over medium heat. Add the shallots, and cook them for 2-3 minutes until soft.1 tablespoon butter, 1 shallot
- Add the chicken broth, heavy cream, thyme, sage, and pepper to the pan, whisking to combine. Turn the heat to medium-low and add the cheese in small batches, whisking until it is melted before adding more.⅓ cup low-sodium chicken or vegetable broth, ⅓ cup heavy cream, ½ teaspoon fresh thyme, ½ teaspoon ground sage, ¼ teaspoon black pepper, 1 cup grated Pecorino Romano
- Add the ravioli to the pan and toss to coat it with the sauce. Simmer it for 1-2 minutes until the sauce has thickened. If the sauce becomes too thick, use the pasta water to thin it out. Serve immediately.
Notes
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Kristin Sofen says
This is absolutely amazing!!! And easy! Tastes like a 5 star restaurant.
Abbey McDermott says
Kristin,
Thank you so much! I'm so happy you enjoyed this recipe.
Me o725 says
That was an excellent sauce. The flavors of the herbs were so delicious and fresh. I never thought to use sage with savory food. I usually use it as a tea, especially, for stomach ache. it was right on flavor. thank you
Abbey McDermott says
I'm so happy you enjoyed this recipe! Thank you.
Sarah Barker says
Can you explain the 800+ calories? Is that for the whole sauce or for individual serving?
Abbey says
The nutritional information is per serving and includes both the ravioli and the sauce. This information is based on a nutritional calculator and is an estimate which will vary depending on the actual product/brands/amount used.
MH says
I added a bit of hot pepper and Kale, used fusilli, and served it with seared chicken breast. a great sauce.
Abbey McDermott says
Sounds delicious! I'm so happy you enjoyed this.
Allen says
Excellent sauce for ravioli--light, packed with flavor, easy to prepare. I used Parmesan instead of Pecorino Romano and added just a little more butter at the end to give the sauce a glossier finish. These were minor adjustment, I thought, and easy. I will make this again. I could see it with homemade fettucini and a scattering of leek or mushroom sauté on top. Everybody loved it. A find. I will look at more recipes at this site. Thanks!
Abbey says
I'm so happy you enjoyed the recipe. Your additions sound delicious. Thanks so much!
Coffee2 says
Delicious! I made this tonight for dinner. I had a 20oz bag of ravioli so I doubled the recipe. The seasoning is perfect and the cheese adds an extra special flavor. So yummy and delicious!
Abbey says
Thank you so much! I'm so happy you enjoyed this recipe!