Cheese Ravioli with Chunky Tomato Sauce
You’ll love the combination of flavors in this Cheese Ravioli with Chunky Tomato Sauce. Get my recipe and make this easy dinner tonight.
Let’s face it. Plain cheese ravioli is just not the most interesting pasta. I mean, it’s good, yeah, but it’s just not “Oh man, this is delicious!” Right?
With plain kinds of pasta, it’s all about the sauce! My Cheese Ravioli with Chunky Tomato Sauce features a homemade sauce with fresh vegetables, fire-roasted tomatoes, and a splash of white wine that takes it from plain to near restaurant quality.
Of course, you could use many good quality jarred Italian sauces with great results, but this quick homemade sauce is so fresh and satisfying. Just add a tossed salad and garlic bread to complete the meal. Very good. Not too heavy, yet very satisfying.
Recipe Quick View
Cuisine: American
Cooking Method: Stovetop
Total Time: 30 Minutes
Servings: 4
Primary Ingredient(s): Cheese ravioli, onion, garlic, fire-roasted tomatoes, Parmesan
Skill Level: Easy
Why I Recommend This Recipe
- It’s versatile and goes well with many types of pasta. I’ve used it with this ravioli, and also with rotini, penne, and even spaghetti.
- The sauce comes together quickly so it’s good for busy days.
- The fresh flavors remind me of an upscale Italian restaurant.
WHAT PEOPLE ARE SAYING …
“Your sauce looks awesome. The chunkier, the better. It’s a good pair for those raviolis.”
— DuoDishes
Ingredient Notes
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- Cheese ravioli — Use any brand, either fresh or frozen, that you like. I often choose the Buitoni brand 4-cheese ravioli from the cold case at my grocery.
- Fire-roasted diced tomatoes — I like to add these for their subtle smoky flavor. Use plain diced tomatoes if you prefer.
- White wine — It adds depth of flavor and balances out the tomatoes. If you choose not to cook with wine, just add water or chicken stock instead.
- Fresh vegetables — A mixture of onions, garlic, carrots, celery, and bell peppers create a wonderful base.
- Parmesan cheese — Adds its familiar flavor to round out the sauce.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How I Make Cheese Ravioli with Chunky Tomato Sauce
- Bring a large pot of salted water to a boil. Cook the ravioli according to the package directions.
- While the ravioli cooks, make the sauce. Prepare the veggies by dicing and mincing as needed.
- Heat the olive oil in a large sauté pan over medium-high heat. Add the onions and garlic. Sauté until the onion is slightly soft, approximately 2-3 minutes.
- Add the carrot, celery, and peppers. Saute until the veggies are slightly soft, approximately 4-5 minutes.
- Add the tomatoes with their liquid. Cook until the liquid is reduced and the sauce is thickened, about 10 minutes.
- Add the wine, salt, and red pepper, cooking for an additional 5 minutes.
- Remove the pan from the heat and stir in the Parmesan cheese.
- Remove the ravioli from the water and drain briefly on paper towels. Arrange the ravioli on a plate and spoon the sauce over. Add more Parmesan for serving, if desired.
My Troubleshooting Tips
- If the sauce is too thick, add a bit of the pasta cooking water to thin it out.
- Use a handheld stick blender to blend half the vegetables for a smoother sauce before adding the tomatoes.
- Adjust the red pepper flakes to your preferred level of spiciness.
Possible Recipe Variations
- Add browned Italian sausage or ground beef for a heartier sauce.
- Use different cheese-filled ravioli flavors like spinach and ricotta.
- Try herbs like basil, oregano, or thyme for different flavors.
Serving Suggestions
- Serve with garlic bread and a Caesar salad for a simple Italian dinner.
- Pair with roasted vegetables and a caprese salad for a vegetarian spread.
- Accompany it with bruschetta and end with tiramisu for dessert for date night!
How I Store Leftovers
Store leftover sauce and ravioli in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to revive the sauce.
Questions About Chunky Tomato Sauce for Cheese Ravioli
Yes, you can prepare the sauce in advance and reheat it when ready to serve. It often tastes even better the second day as the flavors have time to blend.
Absolutely! This chunky tomato sauce is vegetarian-friendly. Just check that the cheese ravioli you use is also vegetarian if that’s a concern.
Yes, you can freeze the sauce for up to 3 months. Thaw overnight in the refrigerator before reheating.
Questions? I’m happy to help!
If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!
Thanks so much for stopping by!
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Cheese Ravioli with Chunky Tomato Sauce
Ingredients
- 9 ounces cheese ravioli fresh or frozen
- 2 tablespoons olive oil
- ½ large onion diced
- 2 cloves garlic minced
- 1 carrot peeled and diced
- 1 stalk celery diced
- ½ large bell pepper
- 14.5 ounces fire-roasted diced tomatoes
- ½ cup white wine
- 1 teaspoon salt
- ½ teaspoon crushed red pepper flakes
- ½ cup grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Cook the ravioli according to the package directions.
- While the ravioli cooks, make the sauce. Prepare the veggies by dicing and mincing as needed.
- Heat the olive oil in a large sauté pan over medium-high heat. Add the onions and garlic. Sauté until the onion is slightly soft, approximately 2-3 minutes.
- Add the carrot, celery, and peppers. Saute until the veggies are slightly soft, approximately 4-5 minutes.
- Add the tomatoes with their liquid. Cook until the liquid is reduced and the sauce is thickened, about 10 minutes.
- Add the wine, salt, and red pepper, cooking for an additional 5 minutes.
- Remove the pan from the heat and stir in the Parmesan cheese.
- Remove the ravioli from the water and drain briefly on paper towels. Arrange the ravioli on a plate and spoon the sauce over. Add more Parmesan for serving, if desired.
Notes
- The sauce may be prepared in advance and reheated when ready to serve.
- The tomato sauce is vegetarian-friendly. Be sure to check that the cheese ravioli you use is also vegetarian if that’s a concern.
- May be refrigerated for days or frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally sponsored by Buitoni and published on May 6, 2009. It has been updated with new photos and additional information.
Your sauce looks awesome. The chunkier, the better. It’s a good pair for those raviolis.
I’ve just tried the Wild Mushroom Agnolotti and will post it later today. My next one will be the Quattro Formaggio and I will make your sauce. Looks good.
Are you looking for a career as a food stylist? That dish was the perfect balance of color and texture. It made me want to go right to the nearest grocery store and grab all of the ingredients!
Way to go.
Miss P
mmmmm,. cheesy pasta with a fabulous tomato sauce. It looks and sounds like something I’d love! Thanks for the recipe and I must check out that line of Buitoni
this one looks succulent n delicious.
Good one for a nice family dinner. We love raviolis here. Thanks, s
that looks delicious! I’ve never tried Buitoni pasta but I’ll put it on my list. I love sauces that are more chunky. Excellent!