This simple tomato cream sauce turns a package of store-bought ravioli into a special meal. It’s a creamy, savory sauce that comes together in one pan, and it’s ready in the time it takes to boil pasta.
With just a few pantry staples, you can create a sauce that tastes thoughtful and well-developed. It’s a reliable recipe for busy weeknights when you want something satisfying without a lot of effort.
Why You’ll Love Easy Tomato Cream Sauce for Ravioli
- Cooking the tomato paste deepens its flavor, removing any raw or metallic taste and creating a rich tomato foundation for the sauce.
- Deglazing the pan with vermouth adds a subtle complexity and acidity that balances the richness of the cream.
- Using starchy pasta water is the secret to a well-combined sauce. The starch helps the cream and tomato mixture emulsify and cling beautifully to the ravioli.
Easy Tomato Cream Sauce for Ravioli Ingredients
- Ravioli: This sauce works well with many filled pastas. Lobster, cheese, spinach, or mushroom ravioli are all great options.
- Dry Vermouth: If you don’t have vermouth, you can use a dry white wine like Pinot Grigio or an equal amount of chicken or vegetable broth.
- Heavy Cream: For a creamy texture, heavy cream is recommended. Half-and-half can be used, but the resulting sauce will be thinner.
- Onion: Yellow onion provides a balanced, slightly sweet flavor. Shallots would also work well as a substitute.
- Tomato Paste: Look for tomato paste in a tube, which is easy to measure and store for later use.
Exact quantities are in the recipe card below.
How to Make Easy Tomato Cream Sauce for Ravioli
Step 1: Start the Pasta Water and Sauce
First, get a large pot of salted water on the stove to boil for your ravioli. As it heats up, begin the sauce by warming olive oil in a skillet and sautéing the diced onion until it’s soft.
Step 2: Build Flavor with Tomato Paste
Add the tomato paste to the cooked onions. Stir and cook it for a minute or two until it becomes fragrant and slightly darker. This step is important for developing a deep tomato flavor.
Step 3: Create the Cream Sauce
Pour in the vermouth to deglaze the pan, then stir in the heavy cream and seasonings. At this point, your pasta water should be boiling, so you can cook the ravioli.
Step 4: Combine and Finish
Before draining the pasta, scoop out some of the starchy cooking water. Add about a half cup of this water to your sauce, stirring until smooth. Transfer the cooked ravioli directly into the sauce, toss gently to coat, and serve right away.
Storage Tips for Easy Tomato Cream Sauce for Ravioli
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a saucepan over low heat, adding a splash of water or milk to loosen the sauce. Freezing is not recommended as the cream sauce may separate upon thawing.
Expert Tips for Easy Tomato Cream Sauce for Ravioli
- Always reserve more pasta water than you think you need. It’s key for creating a smooth sauce that clings to the pasta.
- For a richer flavor, you can add a tablespoon of butter along with the cream.
- Adjust the amount of red pepper flakes to your liking, or omit them entirely if you prefer no heat.
- Garnish with fresh chopped parsley or basil for a bit of color and fresh flavor.
What to Serve with Easy Tomato Cream Sauce for Ravioli?
This ravioli is a complete meal on its own, but a simple green salad with a light vinaigrette or some steamed asparagus would be a nice accompaniment.
Easy Tomato Cream Sauce for Ravioli Recipe FAQs
Can I make this sauce dairy-free?
You can try using a full-fat oat milk or a cashew cream as a substitute for the heavy cream, but the texture and flavor will be different. The sauce may not be as thick or rich.
What if I don’t want to use alcohol?
Simply substitute the dry vermouth with an equal amount of chicken broth, vegetable broth, or even some of the pasta cooking water to deglaze the pan.
Can I add vegetables or protein to this sauce?
Yes. Sautéed mushrooms, wilted spinach, or cooked shrimp would be good additions. Add them to the sauce near the end of cooking, just before you add the ravioli.
Easy Tomato Cream Sauce for Ravioli
Ingredients
- 9 ounces packaged fresh ravioli (such as lobster or cheese) 255 g
- 2 teaspoons olive oil 10 ml
- 1/2 cup finely diced yellow onion 75 g
- 2 tablespoons tomato paste 30 g
- 2 tablespoons dry vermouth 30 ml
- 1/3 cup heavy cream 80 ml
- 1/2 teaspoon kosher salt more to taste
- 1/8 teaspoon black pepper
- 1/8 teaspoon crushed red pepper flakes optional
Instructions
- Bring a large pot of salted water to a boil for the ravioli.
- While the water heats, warm the olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 3 to 4 minutes.
- Stir in the tomato paste and red pepper flakes, if using. Cook for 1 to 2 minutes, stirring constantly, until the paste darkens slightly and smells fragrant.
- Pour in the vermouth to deglaze the pan, scraping up any browned bits from the bottom. Let it bubble for about 30 seconds.
- While the sauce simmers, cook the ravioli according to package directions. Before draining, reserve about 1 cup (240 ml) of the starchy pasta water.
- Reduce the skillet heat to low. Stir the heavy cream, salt, and pepper into the tomato mixture. Add 1/2 cup (120 ml) of the reserved pasta water and stir until the sauce is smooth.
- Using a slotted spoon, transfer the cooked ravioli directly into the skillet with the sauce. Gently toss to coat each piece.
- If the sauce is too thick, add another splash of pasta water until it reaches your desired consistency. Serve immediately.
