Creamy Tomato Parmesan Sauce (Printable Version)

Luscious cream, tomato, and parmesan enrich ravioli with a restaurant-quality Italian-American flavor.

# What You’ll Need:

→ Dairy & Cheese

01 - 2 tablespoons unsalted butter
02 - 1/2 cup heavy cream
03 - 1/2 cup Parmigiano Reggiano cheese, grated

→ Aromatics & Herbs

04 - 3 cloves garlic, finely minced
05 - 5 leaves fresh basil, chopped

→ Pantry

06 - 1 tablespoon tomato paste
07 - 1/2 teaspoon crushed red pepper flakes
08 - 1/2 cup chicken broth or vegetable broth
09 - Sea salt, to taste
10 - Black pepper, to taste

→ Pasta

11 - 1 package (20 ounces) refrigerated ravioli, cooked according to package directions

# Step-by-Step Guide:

01 - Melt the butter in a large skillet over medium heat. Add the minced garlic and cook, stirring, until fragrant and lightly golden, about 1 to 2 minutes.
02 - Stir in the tomato paste and red pepper flakes. Cook for 1 minute, allowing the flavors to bloom.
03 - Pour in the chicken broth or vegetable broth, stir to combine, and bring to a gentle simmer.
04 - Add the heavy cream, stirring until the sauce becomes smooth and creamy.
05 - Sprinkle in grated Parmigiano Reggiano. Season with salt and black pepper to taste. Stir until cheese is melted and sauce has thickened.
06 - Remove skillet from heat. Fold in chopped basil until evenly distributed.
07 - Gently toss the cooked ravioli with the sauce. Serve immediately, garnished with additional basil or cheese if desired.

# Additional Tips::

01 -
  • Ready in just 20 minutes with minimal prep
  • Uses easy-to-find pantry and dairy staples
  • Works for cheese or spinach ravioli and adapts to vegetarian diets
  • Makes any ravioli taste like a restaurant meal
02 -
  • Sauce is naturally high in flavor but uses only a few core ingredients
  • Keeps well for a day or two refrigerated
  • Versatile for vegetarian swaps or gluten free pasta
03 -
  • Let the garlic and tomato paste sauté long enough to build a complex base
  • Watch the sauce closely after adding cheese to prevent clumping
  • Always choose the freshest basil and real Parmigiano Reggiano you can find
  • I learned the hard way that adding cheese before cream ruins the silky finish always follow the steps in order for optimal texture

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