Turn store-bought ravioli into a restaurant-quality meal with this rich, creamy tomato sauce studded with spinach and Parmesan. Ready in about 15 minutes, it’s a one-pan comfort dinner perfect for busy weeknights.
⭐️⭐️⭐️⭐️⭐️ Carole says: “This is absolutely one of the most delicious dishes I’ve ever made. My husband and I both love it. The sauce is great for other types of pasta as well though ravioli is my favorite. I prefer cheese or cheese and spinach ravioli as I’m not crazy about meat. Thank you so much for sharing.”
Nicky’s Recipe Notes
I’ve found most jarred pasta sauces don’t give fresh ravioli the flavour it deserves. I wanted something quick, simple and delicious, so I created a one-pan sauce you cook the ravioli in—no separate pot needed. One-pan recipes are my favourite because they save time and washing up.
Table of Contents
- Nicky’s Recipe Notes
- 📋 Ingredients for Ravioli Sauce
- 🔪 How to make this Ravioli Sauce
- Pro Tip
- Ravioli with Creamy Tomato Sauce Recipe
- 🍽️ What to serve with Ravioli
- More Amazing Pasta Recipes
📋 Ingredients for Ravioli Sauce
Tomato puree: In the UK this is called tomato puree; in the US it’s tomato paste.
Italian herb mix: A blend of oregano, basil, marjoram, thyme, rosemary, sage and parsley. If unavailable, oregano and thyme work well.
Roasted tomatoes: Use bright, oil-marinated deli-style roasted cherry tomatoes (sometimes labelled “sun-soaked” or “semi-dried”). Jarred sun-dried tomatoes can be used but are usually darker and chewier.
🔪 How to make this Ravioli Sauce
Full recipe with exact quantities and step-by-step instructions is in the recipe card below.
- Gently soften finely diced onion in a large frying pan with olive oil, then add minced garlic for a brief cook.
- Add fresh ravioli and sliced red pepper so the pasta can start warming in the pan instead of being boiled separately.
- Season with Italian herbs, chilli flakes, black pepper and a pinch of salt, then stir in tomato puree and white wine and let the wine reduce for about a minute.
- Stir in roasted cherry tomatoes, chicken stock and cream, bring to a simmer and cook 5–6 minutes until the ravioli centres are piping hot.
- Finish by stirring in baby spinach and grated Parmesan, cooking until the spinach wilts and the cheese melts. Serve sprinkled with chopped parsley.
Pro Tip
If you prefer, serve the sauce with store-bought pasta or try it with homemade pasta for a different texture — the tangy, creamy sauce pairs well with many shapes.
This recipe yields just enough sauce to coat the ravioli with a little left in the pan. If you like more sauce, add an extra splash of stock and cream while simmering.
Ravioli with Creamy Tomato Sauce Recipe
Ingredients
- 1 tbsp olive oil
- 1 onion, finely diced
- 2 cloves garlic, peeled and minced
- 500 g (1.1 lbs) fresh ravioli (your favourite flavour)
- 1 red bell pepper, sliced
- ½ tsp Italian herbs
- ½ tsp chilli flakes (red pepper flakes)
- ½ tsp black pepper
- pinch salt
- 1 tbsp tomato puree (paste in the US)
- 90 ml (1/3 cup) white wine
- 100 g (3.5 oz) roasted cherry tomato halves
- 120 ml (1/2 cup) chicken stock
- 90 ml (1/3 cup) double (heavy) cream
- 90 g (3 packed cups) baby spinach
- 50 g (1/2 cup) Parmesan, grated
- 1 tbsp fresh parsley, finely chopped
Instructions
- Add the olive oil to a large frying pan over medium heat and sauté the onion for 4–5 minutes until softened.
- Add the minced garlic and cook for 30 seconds, stirring constantly.
- Add the ravioli and sliced red pepper and cook for one minute, stirring gently.
- Stir in the Italian herbs, chilli flakes, black pepper and a pinch of salt. Add the tomato puree and white wine, then cook for another minute to reduce the wine slightly.
- Add the roasted tomatoes, chicken stock and cream. Bring to a simmer and cook for 5–6 minutes until the ravioli centres are piping hot (open one to check).
- Stir in the spinach and Parmesan and cook for about a minute until the spinach wilts and the cheese melts.
- Sprinkle with fresh parsley and serve immediately.
Video
Notes
Can I make it ahead?
Because store-bought ravioli filling is typically already cooked, reheating the finished dish multiple times can overcook the filling. For make-ahead convenience, prepare the sauce (without the ravioli), cool quickly and refrigerate for up to two days. When ready to eat, reheat the sauce, add the ravioli and heat together for 5–6 minutes until the ravioli centres are hot. Add a splash of water if the sauce needs loosening.
Ingredient swaps & additions
Finish with crispy bacon for extra richness. For an alcohol-free version, replace the wine with extra chicken stock plus 1 tsp lemon juice. To make it vegetarian, use vegetable stock and a vegetarian hard cheese in place of Parmesan. Extra vegetables like peas, asparagus tips or sliced courgette can be added when you add the red pepper.
Scaling
Double or halve the recipe keeping the same ratios. If doubling, allow an extra 5–10 minutes to ensure the ravioli centres are piping hot.
Nutrition
Calories: 685 kcal | Carbohydrates: 66 g | Protein: 27 g | Fat: 34 g | Saturated Fat: 13 g | Sodium: 1304 mg | Fiber: 7 g | Sugar: 6 g
Nutrition information is an estimate and should be used as a guide only.
What’s your favourite ravioli filling? Mine’s chicken and chorizo 😋
🍽️ What to serve with Ravioli
This dish is great on its own, but you can also serve it with:
- Crusty artisan bread
- Homemade garlic bread
- Cheesy garlic pizza bread
- A simple green salad with vinaigrette
Not recommended with the ravioli included because the filling can be reheated too many times. You can make the sauce ahead (without ravioli), refrigerate up to two days, then add and cook the ravioli when reheating. Add a splash of water if needed to loosen the sauce.
Yes—fresh tortellini works well. Check cooking times as they may differ from ravioli.
Yes. Replace the wine with extra stock plus 1 tsp lemon juice for brightness.
More Amazing Pasta Recipes
Tuscan Chicken Pasta
Chicken Carbonara
Creamy Tomato Salmon Pasta
Buffalo Chicken Pasta
Pesto Pasta Recipe
Penne Arrabbiata with Mozzarella and Chorizo
This creamy ravioli sauce recipe was first published in June 2021 and updated in June 2025.
Some links on the original site may be affiliate links. Nutritional information is approximate and can vary depending on ingredients and preparation.