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ravioli in a creamy sauce on the plate

Easy Ravioli Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 20 reviews

  • Author: chefjar
  • Total Time: 30 minutes
  • Yield: 4 1x


This easy ravioli sauce is easy to make and tastes fantastic! Use frozen, fresh, or homemade ravioli, and serve them with this awesome creamy tomato sauce.


  • 3 tablespoons unsalted butter
  • 3 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon onion powder
  • 3/4 cup chicken stock or broth
  • 1 1/2 cups half and half, half cream and half milk
  • Salt as needed
  • 10 ounces Rotel tomatoes with green chilies
  • 4 tablespoons sour cream
  • 1/2 cup freshly grated Parmesan cheese
  • 5 ounces (150 grams) baby spinach
  • 25 ounces ( 700 grams) refrigerated ravioli
  • 2 tablespoons fresh parsley, finely chopped


  • In a large skillet melt butter over medium heat. Add the garlic and cook for 1 minute or until fragrant. Then, whisk in the flour until smooth. Let it bubble for at least 1 minute while mixing. 
  • Add the tomato paste, Italian seasoning and onion powder and stir to combine.
  • Gradually add the chicken broth while whisking. Pour in the half and half slowly and bring to a gentle simmer.
  • Add in the sour cream and drained tomatoes and bring to a simmer again.
  • Add the parmesan cheese and stir until combined. Season the sauce with salt.
  • Finally,  add the spinach and cook further for 1-2 minutes or until it is wilted. 
  • Cook your ravioli in a pot of salted water as per package instructions.
  • Add the ravioli to the sauce and stir to combine using a spatula.
  • Garnish with parsley.
  • Serve immediately and enjoy!


You can use freshly diced tomatoes if you like. Roma tomatoes are one of the best varieties for pasta. Fresh tomatoes hold a lot of water so they might make your sauce a little thinner, but you can easily reduce it by cooking it for longer or adding a little extra flour to thicken the sauce.

You can add a teaspoon of hot sauce early on to add some heat to your sauce. Unless you’re using an extremely hot sauce, a teaspoon won’t be enough to make the sauce overly spicy.

We highly recommend that you use a cheese or chicken ravioli for this recipe. Rana makes a beautiful four-cheese ravioli (or, in Italian, quattro formaggio) that is great for this sauce. It tastes awesome and you end up with SIX varieties of cheese in your dinner.

We strongly encourage you to grate your Parmesan cheese from a block. This has two benefits. Firstly, freshly grated cheese melts more quickly than packaged cheese as it has a greater surface area-to-volume ratio. This increases its rate of reaction and causes the cheese to melt more quickly. Secondly, it tastes much better!

If you can get it, authentic Italian parmigiano-reggiano is a great way to really take your dinner to the next level. The real deal is only made in a small part of Italy, and has a deep, slightly sweet flavor that you just can’t replicate elsewhere. Try it if you can and taste the difference for yourself!

Use a box grater to grate your cheese. A high-quality box grater with a non-slip handle will make grating cheese - and many harder foods, like carrots - an absolute breeze. The risk of slipping and damaging yourself or your food is lower, and you can get precisely the amount of grated cheese you want simply by hand-grating the Parmesan yourself.

  • Prep Time: 15 min
  • Cook Time: 15 min
  • Category: Pasta recipes
  • Cuisine: Italian


  • Calories: 505kcal
  • Sugar: 4g
  • Sodium: 901mg
  • Fat: 27g
  • Saturated Fat: 12g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 20g
  • Cholesterol: 100mg