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Ravioli with Chunky Tomato Sauce

Cheese Ravioli with Chunky Tomato Sauce

Four cheese ravioli with a chunky tomato and veggie sauce
Course Pasta
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 395kcal


  • 9 oz 4-Cheese ravioli fresh or frozen
  • 2 tbsp 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 oz fire-roasted diced tomatoes
  • ½ cup white wine
  • 1 tsp salt
  • ½ tsp. crushed red pepper
  • ½ cup grated Parmesan cheese


  • Bring a large pot of water to the boil. Cook ravioli according to package directions.
  • Meanwhile, prepare veggies. Heat olive oil in a large sauté pan over medium high heat. Add onions and garlic and sauté until onion is slightly soft, approximately 2-3 minutes.
  • Add carrot, celery and peppers. Saute until veggies are slightly soft, approximately 4-5 minutes.
  • Add tomatoes with their liquid. Cook until liquid is reduced and sauce is thickened, about 10 minutes.
  • Add wine, salt and red pepper cooking for an additional 5 minutes.
  • Remove from heat and stir in Parmesan cheese.
  • Remove ravioli from water and drain each briefly on paper towels. Arrange on plate and spoon sauce over top. Add more Parmesan for serving, if desired.



Serving: 1g | Calories: 395kcal | Carbohydrates: 37g | Protein: 16g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 45mg | Sodium: 1349mg | Potassium: 144mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3305IU | Vitamin C: 16mg | Calcium: 196mg | Iron: 8mg