Easy Tomato Cream Sauce for Ravioli
A quick tomato cream sauce with a hint of vermouth, ready in about 15 minutes to coat your favorite store-bought 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.
Notes
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.