Cheese Ravioli Tomato Cream Sauce

This sun-dried tomato cream sauce transforms everyday cheese ravioli into a restaurant-worthy dish that comes together in just minutes. The rich, tangy sauce with wilted spinach creates the perfect balance of flavors while keeping the pasta feeling light yet satisfying.

I developed this recipe during a particularly busy week when I needed something impressive but effortless. My family now requests it regularly, claiming it's better than our local Italian restaurant's version.

Ingredients

• Sunndried tomato oil or olive oil: Adds richness without heaviness and infuses the dish with tomato essence
• Garlic: Thinly sliced, creates a mellow aromatic base that perfumes the sauce
• Dried oregano: Provides classic Italian flavor that withstands cooking better than other herbs
• Julienne cut sunndried tomatoes: Deliver concentrated flavor bursts and beautiful color contrast
• Heavy cream: Creates the silky sauce base that carries all the flavors
• Refrigerated cheese ravioli: Offers convenience without sacrificing quality and provides the perfect vehicle for the sauce
• Pasta water: Contains starch that helps the sauce cling to the pasta and adjusts consistency
• Fresh spinach: Adds nutritional value and a fresh counterpoint to the rich sauce
• Balsamic vinegar: Brightens the dish with subtle acidity that balances the cream
• Fresh basil: Provides a fragrant finishing touch that elevates the entire dish
• Shaved Parmesan: Adds nutty depth and satisfying umami
• Kosher salt and pepper: Essential for bringing all flavors into proper balance

Step-by-Step Instructions

Prepare The Flavor Base:

Heat the sunndried tomato oil in a large saute pan over mediumlow heat. This slower approach allows the flavors to develop without burning the delicate garlic.

Bloom The Aromatics:

Add garlic, oregano, and sunndried tomatoes with a couple pinches of salt and pepper. Cook for about a minute while stirring frequently. The aromatics should become fragrant but not brown.

Create The Sauce Foundation:

Remove pan from heat momentarily to prevent cream from overheating then stir in the heavy cream. Return to gentle heat and cook for about a minute until slightly thickened.

Incorporate The Vegetables:

Add spinach and 1/4 cup pasta water then cook over mediumlow heat until the spinach wilts completely. The water helps create steam to quickly wilt the spinach while simultaneously thinning the sauce.

Combine With Pasta:

Add the cooked ravioli and toss gently to coat evenly with sauce. Be careful not to tear the delicate pasta pockets.

Balance The Flavors:

Stir in balsamic vinegar to brighten the dish. Add more pasta water if needed to reach desired consistency. The sauce should coat the ravioli without being too thick or watery. Season to taste with salt and pepper.

Garnish And Serve:

Finish with fresh basil and shaved Parmesan. Serve immediately while everything is hot and the cheese begins to melt slightly into the sauce.

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The sunndried tomatoes are truly the star ingredient here. I discovered their transformative power years ago when adding them to a simple cream sauce. The concentrated flavor they provide eliminates the need for lengthy simmering to develop depth.

Perfect Pairings

This ravioli dish pairs beautifully with a simple arugula salad dressed with lemon and olive oil. The peppery greens and bright acidity balance the richness of the cream sauce perfectly. For a complete meal, add a slice of garlic bread to soak up every last drop of the delicious sauce.

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Make Ahead Options

While best enjoyed fresh, you can prepare the sauce up to two days ahead and store it refrigerated. Simply reheat gently on the stovetop, adding a splash of water or cream to loosen if needed, then toss with freshly cooked ravioli. This makes entertaining stress-free while still delivering an impressive dish.

Ingredient Substitutions

No fresh spinach? Baby kale or arugula work beautifully and wilt just as quickly. For a dairy-free version, substitute full-fat coconut milk for the heavy cream and nutritional yeast for the Parmesan. The sauce will have a slightly different flavor profile but remains delicious. In place of cheese ravioli, try mushroom or spinach varieties.

Frequently Asked Questions

→ Can I use dried basil instead of fresh?

While fresh basil provides the best flavor and brightness, you can substitute 1 teaspoon of dried basil if necessary. However, in this dish, fresh basil makes a significant difference, so it's worth using if possible. Add dried basil earlier in the cooking process with the oregano rather than as a garnish.

→ What can I substitute for heavy cream to make this lighter?

For a lighter version, you can substitute half-and-half or whole milk thickened with 1 tablespoon of flour (whisk flour with cold milk before adding). Evaporated milk or a dairy-free alternative like full-fat coconut milk would also work. Note that lighter substitutions will produce a thinner sauce, so you may need less pasta water.

→ What other vegetables work well in this dish?

This versatile sauce pairs beautifully with many vegetables. Try adding sautéed mushrooms, roasted red peppers, steamed asparagus, or fresh cherry tomatoes. For a heartier version, include zucchini, yellow squash, or even broccoli florets. Just ensure any added vegetables are pre-cooked to your desired tenderness before incorporating into the sauce.

→ Can I make this ahead of time?

The sauce can be made up to 2 days ahead and refrigerated. When ready to serve, gently reheat the sauce, adding a splash of cream or pasta water to refresh the consistency. Cook the ravioli fresh, then combine with the warmed sauce. The fully assembled dish is best enjoyed immediately, as refrigeration can cause the pasta to absorb too much sauce and become soggy.

→ What protein would pair well with this dish?

This ravioli dish pairs wonderfully with grilled chicken, sautéed shrimp, or Italian sausage. For a vegetarian protein boost, add white beans or chickpeas to the sauce. The creamy tomato sauce complements most proteins, making it easy to customize based on your preferences or what you have on hand.

→ Can I freeze leftover portions?

Cream-based pasta dishes generally don't freeze well as the sauce can separate and the pasta can become mushy when thawed. For best results, consume leftovers within 2-3 days, stored in an airtight container in the refrigerator. Reheat gently on the stovetop with a splash of cream or milk to revive the sauce.