Easy Ravioli with Creamy Basil-Tomato Sauce
This Easy Ravioli with Creamy Basil-Tomato Sauce is the kind of weeknight dinner that feels indulgent but comes together in under 30 minutes. It’s a cozy, bright skillet meal layered with tangy crushed tomatoes, garlic, fresh basil, and a touch of cream—perfectly balanced and seriously comforting. Whether you’re feeding a hungry family or cooking for one, this recipe delivers big flavors with minimal fuss.
Why you’ll love this recipe
Simple pantry staples turn into a silky, herb-forward sauce that hugs pillowy ravioli. The sun-dried tomatoes add a concentrated burst of sweetness, while the cream smooths out the acidity of the crushed tomatoes. Fresh basil (or dried, if that’s what you have) keeps the sauce lively. Best part: most of the work happens on the stovetop, so cleanup is a breeze.
Ingredients
- 2 tablespoon olive oil
- 1 cup onion chopped
- 3 cloves garlic minced
- ¼ cup basil fresh, or 2 tablespoon dried
- 1 teaspoon oregano dried
- 1½ teaspoon Kosher salt
- ½ teaspoon black pepper freshly ground
- ½ teaspoon red pepper flakes more if you want a little spice
- 128 oz can crushed tomatoes
- ½ cup chicken broth
- 1½ lbs ravioli fresh
- ½ cup heavy cream
- ¾ cup sun-dried tomatoes in oil, drained, roughly chopped
- ⅓ cup Parmesan cheese grated
- 2 tablespoon flat-leaf parsley chopped, for garnish
Make-ahead and swap notes
If you want to save time, chop the onion, garlic, basil, and parsley ahead of time and store them in airtight containers in the fridge for up to two days. If you prefer a plant-based version, swap the chicken broth for vegetable broth and use a dairy-free cream alternative and a vegan Parmesan substitute. For a milder dish, omit the red pepper flakes or use a smaller amount.
Equipment
- Large skillet or sauté pan
- Wooden spoon or heatproof spatula
- Large pot for boiling the ravioli
- Colander
Step-by-step instructions
- Heat the oil: Place a large skillet over medium heat and add 2 tablespoon olive oil. Allow the oil to warm for about 30 seconds so it shimmers but does not smoke.
- Sauté the onion: Add 1 cup onion chopped to the skillet and cook, stirring occasionally, until the onion is soft and translucent, about 4–5 minutes.
- Add the garlic and herbs: Stir in 3 cloves garlic minced, ¼ cup basil fresh (or 2 tablespoon dried), 1 teaspoon oregano dried, 1½ teaspoon Kosher salt, ½ teaspoon black pepper freshly ground, and ½ teaspoon red pepper flakes. Cook for 30–45 seconds until the garlic is fragrant but not browned.
- Add the tomatoes and broth: Pour in the entire 128 oz can crushed tomatoes and ½ cup chicken broth. Stir to combine, scraping up any brown bits from the bottom of the pan. Increase the heat slightly and bring the sauce to a gentle simmer.
- Simmer and meld flavors: Reduce the heat to low and let the sauce simmer for 8–10 minutes, stirring occasionally, so the flavors develop and the sauce slightly reduces.
- Boil the ravioli: While the sauce is simmering, bring a large pot of salted water to a boil. Add 1½ lbs ravioli fresh and cook according to package directions until the ravioli float and are tender, usually 3–4 minutes. Reserve about ½ cup of the pasta cooking water, then drain the ravioli in a colander.
- Finish the sauce with cream and sun-dried tomatoes: Stir ½ cup heavy cream and ¾ cups sun-dried tomatoes in oil, drained, roughly chopped into the sauce. Simmer for 1–2 minutes more to heat through and marry the flavors. If the sauce feels too thick, add a splash of the reserved pasta water to reach your desired consistency.
- Combine ravioli and sauce: Add the cooked ravioli directly to the skillet, gently stirring to coat each piece with the creamy basil-tomato sauce. Heat together for another minute so the ravioli absorb some of the sauce.
- Add cheese and garnish: Stir in ⅓ cup Parmesan cheese grated until melted and well incorporated. Taste and adjust seasoning with additional Kosher salt or black pepper if needed. Sprinkle 2 tablespoon flat-leaf parsley chopped over the top before serving.
- Serve immediately: Divide the ravioli among plates or bowls and serve hot, with extra grated Parmesan on the side for anyone who wants more.
Tips for the best results
- Fresh ravioli cooks very quickly. Keep an eye on it and follow the package timing—usually 3–4 minutes in boiling water.
- Reserve pasta water before draining. The starchy water helps loosen a thick sauce and helps it cling to the ravioli.
- If using dried basil, add a bit earlier in the cooking process so it has time to rehydrate and release flavor. Fresh basil is best stirred in at the end for brightness.
- Adjust the heat with red pepper flakes to suit your family. Start with ½ teaspoon and add more at the table if desired.
- For a lighter creaminess, use half-and-half instead of heavy cream, though the sauce will be slightly less rich.
Serving suggestions
This Easy Ravioli with Creamy Basil-Tomato Sauce pairs beautifully with a crisp green salad and a slice of crusty bread to soak up the sauce. For a heartier meal, serve alongside roasted vegetables or a simple sauté of spinach tossed with lemon and garlic.
Leftovers and storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or broth to loosen the sauce. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
Flavor variations
- Add greens: Stir a couple of handfuls of baby spinach into the hot sauce at the end so it wilts into the creamy mixture.
- Creamier texture: For an extra-silky sauce, stir in an additional 2 tablespoons of heavy cream just before serving.
- Protein boost: Stir in cooked shredded chicken or browned turkey sausage for extra protein without changing the flavor profile.
Final thoughts
Easy, fast, and packed with flavor, this Easy Ravioli with Creamy Basil-Tomato Sauce is the kind of dinner you’ll want to make on repeat. It balances bright tomatoes, aromatic herbs, and a luscious finish of cream and Parmesan to create a comforting plate that’s impressively simple. Keep this recipe in your weeknight rotation—you’ll thank yourself on busy evenings.
Easy Ravioli with Creamy Basil-Tomato Sauce
Ingredients
Equipment
Method
- Heat the olive oil in a large saucepan over medium heat.
- Add the chopped onion and cook, stirring frequently, until softened, about 3 minutes.
- Add the minced garlic and cook for 30 seconds, stirring so it doesn't brown.
- Stir in the basil, dried oregano, kosher salt, black pepper, and red pepper flakes and cook 30 seconds to bloom the flavors.
- Pour in the crushed tomatoes and chicken broth, stir to combine, and bring to a gentle simmer.
- Add the fresh ravioli to the simmering sauce and cook until the ravioli are heated through and tender, about 5 minutes, stirring occasionally.
- Stir in the heavy cream and chopped sun-dried tomatoes and mix until the sauce is uniform.
- Add the grated Parmesan and stir until melted and incorporated into the sauce.
- Serve immediately and garnish with chopped flat-leaf parsley.
Notes
- Fresh ravioli is best, but cook frozen ravioli according to package directions before adding if preferred.
- Use 1–2 tablespoons fresh basil or 1–2 teaspoons dried basil as a substitute.
- Adjust red pepper flakes to taste for more or less heat.
- Drain and chop sun-dried tomatoes before adding to the sauce.
- Do not overcook ravioli to prevent them from falling apart.
