This ravioli sauce is simple to prepare yet big on flavor. Combine with fresh pasta for a gourmet-style dish that takes just 10 minutes.
Ingredients
- Pasta - I love using fresh (refrigerated) ravioli but frozen can also be used. I use Giovanni Rana spinach and ricotta ravioli. Feel free to use your favorite variety.
- Chicken broth combined with heavy cream keeps the sauce light. Vegetable stock can be used in place of chicken broth to keep this dish meat-free.
- Pecorino Romano adds wonderful salty flavor. Parmesan is another great option.
- Seasonings - Shallots, thyme, and sage pair wonderfully with the creamy sauce. Garlic can also be added if desired.
Step-by-step instructions
Please refer to the recipe card for complete instructions and ingredient amounts.
- Cook the pasta in well-salted water. Reserve ¼ cup of pasta water before draining.
- Heat a skillet over medium heat. Add butter and shallots and sauté for 2-3 minutes until soft. (Image 1)
- Add the chicken broth, cream, and seasonings and whisk to combine.
- Slowly add in the cheese, whisking to incorporate after each addition. (Image 2)
- When the cheese is incorporated, add the ravioli and toss together. Use the pasta water to thin the sauce if necessary. I usually find this isn't needed. Serve immediately.
Tips and variations
- Cook the pasta in salted water to flavor the pasta itself.
- When cooking pasta, always reserve some of the pasta water. The starch in the pasta water helps to bring sauces together.
- Use fresh or frozen pasta for quick cooking recipes.
- Use freshly grated cheese for the best flavor and optimal melting quality.
- For heartier appetites, add cooked shrimp or chicken.
- For a richer sauce, omit the chicken broth and double the amount of cream called for in the recipe.
Storing and reheating
- This dish is best eaten immediately. If you find yourself with leftovers, store them in an airtight container in the refrigerator for up to 3 days.
- Reheat slowly over low heat to help prevent the sauce from separating.
- If using the microwave, heat in 30-second intervals until warm.
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Easy Ravioli Sauce
This ravioli sauce is simple to prepare yet big on flavor. Combine with fresh pasta for a gourmet-style dish that takes just 10 minutes.
Ingredients
- 10 ounces refrigerated (fresh) ravioli
- 1 tablespoon butter
- 1 shallot (sliced)
- ⅓ cup chicken 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.
- Meanwhile, In a non-stick skillet over medium heat, melt the butter and add the shallots. Cook for 2-3 minutes until soft.
- Add the chicken broth, heavy cream, thyme, sage, and pepper. Whisk to combine.
- Turn the heat to medium-low and add the cheese in small batches, whisking until melted before adding more.
- When the cheese is incorporated, add the ravioli. Toss together. Serve immediately.
Notes
- If using frozen ravioli, allow a few extra minutes of cook time.
- Cook the pasta in salted water to flavor the pasta itself.
- Use freshly grated cheese for the best melting quality and best flavor.
- For a richer sauce, omit the chicken broth and double the amount of heavy cream called for in the recipe.
- Refrigerate leftovers for up to 3 days. Reheat slowly over low heat to prevent the sauce from breaking.
Nutrition
Calories: 863kcal | Carbohydrates: 64g | Protein: 39g | Fat: 50g | Saturated Fat: 27g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 189mg | Sodium: 1677mg | Potassium: 138mg | Fiber: 5g | Sugar: 6g | Vitamin A: 993IU | Vitamin C: 2mg | Calcium: 598mg | Iron: 16mg
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
Tried this recipe?Please leave a comment and rating below.
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Sarah Barker
Can you explain the 800+ calories? Is that for the whole sauce or for individual serving?
Abbey
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.
Allen
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
I'm so happy you enjoyed the recipe. Your additions sound delicious. Thanks so much!
Coffee2
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
Thank you so much! I'm so happy you enjoyed this recipe!