Easy Ravioli Sauce

A white bowl of ravioli tossed in sauce.

5 from 16 votes

Creamy, herby, and ready in minutes, this skillet ravioli sauce recipe effortlessly transforms store-bought pasta into a restaurant-style meal.

Prep Time2

Cook Time8

Total Time10

Course: Main Dish

Cuisine: American, Italian

Servings:

Calories: 863kcal

Author: Abbey McDermott

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

Ravioli: Allow a few extra minutes of cooking time for frozen ravioli. Tortellini can also be used.

Pasta: To flavor the pasta itself, cook it in salted water.

Cheese: Use freshly grated cheese. It has the freshest flavor and melts the best.

Sauce consistency: For a richer sauce, omit the broth and double the amount of heavy cream called for in the recipe.

Serving: To serve as a main dish, add cooked chicken or shrimp and pair with garlic bread and salad. This dish can also be enjoyed as a side dish with chicken, beef, or pork.

Storage and reheating: Leftovers should be refrigerated and eaten within 3 days. Reheat them slowly over low heat to prevent the sauce from breaking.

Nutrition