Creamy Ravioli Sauce You'll Want for Every Pasta Night

This creamy ravioli sauce combines rich tomatoes and cream, perfect for a quick meal any night of the week. A vegetarian option is available.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Sauce

Cuisine: Italian

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Extra Virgin Olive Oil Ideal for sautéing
1 medium Onion Finely diced
3 cloves Garlic Minced
2 tablespoons Tomato Paste

For the Body

1 cup Chicken Stock Low-sodium preferred or swap for vegetable stock
1 can (14.5 oz) Diced Tomatoes
1 teaspoon Sugar Adjust according to taste
1 tablespoon Italian Seasoning
to taste Salt
to taste Black Pepper

For the Creaminess

1 cup Heavy Cream Substitute with half-and-half or coconut cream if desired

Equipment

Medium Pot

Method

Directions

Heat 2 tablespoons of extra virgin olive oil in a medium pot over medium-high heat.
Add 1 finely diced onion and 3 minced garlic cloves to the pot and sauté for 4-5 minutes.
Stir in 2 tablespoons of tomato paste and let it caramelize for an additional minute.
Pour in 1 cup of chicken stock, 1 can of diced tomatoes, 1 teaspoon of sugar, and 1 tablespoon of Italian seasoning. Bring to a gentle boil, then reduce to a simmer for 15-20 minutes.
Lower the heat and stir in 1 cup of heavy cream, heating gently for another 2 minutes.
Adjust seasoning with salt and black pepper before serving warm over ravioli.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 10gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 600mgPotassium: 350mgFiber: 1gSugar: 3gVitamin A: 800IUVitamin C: 10mgCalcium: 100mgIron: 1.5mg

Notes

Store leftover sauce in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently with a splash of water or broth if too thick.

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