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Easy Ravioli Sauces

Easy Ravioli Sauces

Turn a bag of store-bought ravioli into dinner fast with three simple sauces: garlic-herb butter, tomato-basil, or brown butter sage.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients
 

Main Ingredients

  • 1 lb cheese ravioli fresh or frozen
  • 0.25 cup pasta cooking water reserve for any sauce
  • 4 tbsp unsalted butter for garlic-herb butter
  • 1 tbsp olive oil for garlic-herb butter
  • 1 tbsp minced garlic for garlic-herb butter
  • 0.25 tsp red pepper flakes for garlic-herb butter
  • 1 tbsp lemon juice for garlic-herb butter
  • 2 tbsp chopped fresh parsley for garlic-herb butter
  • 0.25 cup grated Parmesan for garlic-herb butter
  • 0.25 tsp kosher salt season to taste
  • 0.13 tsp black pepper
  • 1 tbsp olive oil for tomato-basil
  • 1 tbsp minced garlic for tomato-basil
  • 1 cup canned crushed tomatoes for tomato-basil
  • 0.5 tsp dried oregano for tomato-basil
  • 2 tbsp chopped fresh basil for tomato-basil
  • 0.5 tsp granulated sugar for tomato-basil
  • 0.25 tsp kosher salt for tomato-basil
  • 0.13 tsp black pepper for tomato-basil
  • 5 tbsp unsalted butter for brown butter sage
  • 2 tbsp sliced fresh sage for brown butter sage
  • 1 tsp lemon juice for brown butter sage
  • 0.25 cup grated Parmesan for brown butter sage
  • 0.25 tsp kosher salt for brown butter sage
  • 0.13 tsp black pepper for brown butter sage

Instructions

Preparation Steps

  • Boil ravioli in salted water until just tender. Reserve 1/4 cup pasta water, then drain.
  • Make Garlic-Herb Butter: Melt butter with olive oil in a skillet over medium heat.
  • Stir in garlic and red pepper flakes. Cook 30 seconds. Splash in lemon juice and pasta water.
  • Toss in ravioli. Finish with parsley and Parmesan. Season with salt and pepper. Serve.
  • Make Tomato-Basil: Warm olive oil in a saucepan. Sauté garlic 30 seconds.
  • Add crushed tomatoes, oregano, sugar, salt, and pepper. Simmer 6–8 minutes.
  • Stir in basil and a spoonful of pasta water. Coat ravioli in the sauce. Serve with Parmesan.
  • Make Brown Butter Sage: Cook butter over medium heat until golden and nutty, 3–4 minutes.
  • Add sage to sizzle for 15 seconds. Off heat, stir in lemon juice and a little pasta water.
  • Toss with ravioli. Top with Parmesan. Season lightly with salt and pepper. Serve right away.

Notes

For a creamier tomato sauce, swirl in 2 tbsp half-and-half. Crisped prosciutto or toasted pine nuts make great toppers. Leftover tomato sauce keeps 4 days refrigerated and freezes well for 2 months; butter-based sauces are best made fresh.
This recipe is an original creation inspired by classic Easy Ravioli Sauces flavors. All ingredient ratios and instructions are independently developed.