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There is something about a silky homemade ravioli sauce that transforms any pasta night into a special occasion. This creamy tomato sauce comes together in less than twenty minutes bringing together pantry staples and a burst of fresh basil for restaurant-worthy ravioli at home.
Every time I make this sauce my kitchen fills with the cozy scent of garlic and basil. Even my pickiest eater asks for seconds whenever this hits the table.
Ingredients
- Butter: rich foundation for the sauce use good quality for the best flavor
- Fresh garlic: adds pronounced savory depth mince cloves just before cooking for the boldest taste
- Tomato paste: offers concentrated flavor and brings color opt for double concentrated if you can
- Red pepper flakes: a bit of gentle heat for balance pick a fresh bright jar
- Chicken broth: builds a savory base use homemade or low sodium for control
- Heavy cream: gives the sauce its luscious creamy body real cream makes all the difference
- Parmigiano reggiano: sharp nutty salty kick always grate fresh from the wedge
- Fresh basil: herby lift choose fragrant bright green leaves
- Sea salt and black pepper: essential for balancing and enhancing every flavor
- Refrigerated ravioli: pillowy vehicle for soaking up the sauce go for a brand with minimal ingredients for best results
Instructions
- Melt the Butter:
- Warm butter in a large skillet over medium heat until fully melted and foaming this ensures the butter is ready to carry all the aromatics
- Sauté the Garlic:
- Add finely minced garlic to the butter and cook for several minutes over medium low until it turns lightly golden and you detect a fragrant savory aroma be careful not to let it brown
- Bloom the Tomato Paste and Pepper Flakes:
- Stir in the tomato paste and red pepper flakes and cook an additional minute use a spatula to fully work the paste into the butter and garlic this step intensifies both color and taste
- Simmer with Broth and Cream:
- Pour in the chicken broth and stir to loosen the tomato paste bring to a gentle simmer before adding the heavy cream continue stirring until the sauce turns rosy and smooth
- Finish with Cheese and Seasoning:
- Add parmigiano reggiano salt and black pepper whisk until the cheese melts and the sauce looks glossy creamy and thick taste for seasoning
- Add Fresh Basil:
- Take the skillet off the heat and fold in the chopped basil its brightness blooms best away from direct heat
- Toss with Ravioli:
- Combine sauce with cooked ravioli directly in the skillet gently toss to coat every piece serve straight away while the sauce clings beautifully
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The burst of fresh basil is my favorite and the scent it gives off always brings me back to watching my grandmother tear the herbs straight from her windowsill. This sauce is a true comfort and a reliable go-to for family Sunday dinners.
Storage Tips
Store leftovers in a sealed container for up to three days in the fridge. Reheat slowly on the stovetop with a splash of extra cream to restore the original creamy consistency. Avoid microwaving which can separate the sauce.
Ingredient Substitutions
Vegetable broth works in place of chicken broth for a vegetarian option. For an even more decadent sauce swap half the butter for a splash of olive oil. You can also use half and half instead of heavy cream for a lighter version.
Serving Suggestions
This sauce is perfect for any stuffed pasta and just as tasty over gnocchi or fresh tortellini. I like to serve it alongside a simple mixed salad and crusty bread to soak up every last bit.
Cultural and Historical Context
This style of creamy pink sauce is inspired by northern Italian trattorias where tomato panna sauces are used to dress both stuffed and fresh pasta. Each family has their own touch often tweaking the heat level or cheese depending on what is on hand.
Seasonal Adaptations
Switch out basil for sage or tarragon in the cooler months Add chopped sun dried tomatoes for a deeper fall flavor Use local tomatoes when in season and make your own paste for peak freshness
Success Stories
A friend once served this exact sauce for her anniversary dinner and now she swears it is her secret date night weapon. The creamy tomato base works every single time for both kids and adults alike.
Freezer Meal Conversion
Cool extra sauce completely and transfer to a freezer safe container. Defrost overnight in the fridge then gently reheat adding a bit of milk if needed. The sauce stays smooth and flavorful even after freezing.
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When I first made this with store-bought ravioli I realized how much a homemade sauce can elevate even the simplest pasta night. The rich balance of cream butter and cheese ties everything together for a truly satisfying meal.
Frequently Asked Questions
- → Can I use another type of pasta with this sauce?
Yes, this creamy tomato basil sauce pairs well with tortellini, gnocchi, or simple stuffed pastas. Adjust cooking times as needed.
- → How do I prevent the sauce from curdling?
Simmer on gentle heat and avoid boiling after adding cream. Stir frequently and add the cheese off heat for best texture.
- → Can I substitute chicken broth?
Vegetable broth or even pasta cooking water can be used in place of chicken broth for a different base flavor.
- → What's the best cheese for extra flavor?
Freshly grated Parmigiano Reggiano offers the richest taste, but Pecorino Romano is a great alternative if preferred.
- → How can I make the sauce spicier?
Increase the amount of red pepper flakes, or add a dash of hot sauce while simmering the tomato paste in butter.