You know those nights when you’re staring into the fridge thinking, “What’s for dinner?” We’ve all been there. That’s exactly why I fell in love with this ravioli recipe. It’s become my go-to when I need something delicious on the table fast. The beauty of this ravioli recipe homemade style is that it uses store-bought fresh ravioli (no judgment here!), but the sauce? That’s where the magic happens. We’re talking sun-dried tomatoes, garlic, a touch of cream, and fresh spinach all coming together in one pan. It’s an easy ravioli recipe that honestly tastes like you spent hours in the kitchen. My family thinks I’m some kind of pasta wizard now. What makes this the best ravioli recipe in my book is how adaptable it is. Want to try a mushroom ravioli recipe? Swap the filling. Looking for a vegan ravioli recipe? Use cashew cream instead of dairy. Got leftover shrimp? Toss it in for a shrimp ravioli recipe twist. The sauce works with everything. Trust me, once you make this, you’ll understand why it’s on repeat in our house. Twenty minutes from start to finish, and everyone’s happy. That’s what I call a win.
Table of Contents
- 1) Key Takeaways
- 2) Easy Sun-Dried Tomato Ravioli Recipe
- 3) Ingredients for Sun-Dried Tomato Ravioli
- 4) How to Make Sun-Dried Tomato Ravioli
- 5) Tips for Making Sun-Dried Tomato Ravioli
- 6) Making Sun-Dried Tomato Ravioli Ahead of Time
- 7) Storing Leftover Sun-Dried Tomato Ravioli
- 8) Try these Main Course next!
- 9) Sun-Dried Tomato Ravioli
- 10) Nutrition
1) Key Takeaways
- Can I use store-bought ravioli for this recipe?
- What makes this ravioli recipe homemade taste so good?
- How do I prevent the sauce from becoming too thick?
- Can I make this easy ravioli recipe vegetarian or vegan?
2) Easy Sun-Dried Tomato Ravioli Recipe
Let me tell you something about weeknight cooking. There’s this magical sweet spot where quick meets delicious, and that’s exactly where this ravioli recipe lives. I’m talking about getting dinner on the table in twenty minutes flat. No joke.
Here’s what makes this the best ravioli recipe I’ve got in my back pocket. You start with store-bought fresh ravioli (and yes, that counts as cooking from scratch in my book). Then you whip up this incredible sun-dried tomato cream sauce that tastes like you’ve been simmering it all day. The secret? Those sun-dried tomatoes packed in oil. That oil alone is liquid gold for flavor.
I’ve been making this for years now, and it never gets old. The kids love it. My husband asks for it weekly. Even my picky mother-in-law admitted it was “quite good,” which in her language means she loved it. The sauce comes together so fast you’ll think you forgot something. Sun-dried tomatoes, garlic, red pepper flakes, a splash of cream, and boom. You’ve got restaurant-quality pasta happening in your own kitchen.
What really sells me on this easy ravioli recipe is how forgiving it is. Got cheese ravioli? Perfect. Found some fancy lobster ravioli on sale? Even better. Mushroom ravioli recipe fan? This sauce works with that too. I’ve made it with spinach and ricotta filling, butternut squash filling, even those wild mushroom ones from Trader Joe’s. Every single time, it’s been a hit.
The spinach wilts right into the sauce and adds this pop of color and nutrition (sneaking in those greens!). Fresh basil at the end? That’s your fancy restaurant move. Suddenly you’re not just making dinner, you’re plating up something that looks like it came from that Italian place downtown. Except you’re wearing sweatpants and you didn’t have to tip anyone.
3) Ingredients for Sun-Dried Tomato Ravioli
Fresh Ravioli: This is your foundation, and honestly, it’s what makes this recipe so doable on a busy night. I usually grab the fresh ravioli from the refrigerated section at the grocery store. They cook in about five minutes, which is just enough time to get the sauce ready. I’ve tried this with frozen ravioli too, and it works, but you’ll need to add a few extra minutes to the cooking time. My go-to filling is cheese, but seriously, any filling works. Sometimes I’ll grab whatever’s on sale and call it a day.
Yellow Onion: One medium onion, chopped up nice and fine. This is your flavor base, the stuff that makes the sauce taste like you actually know what you’re doing. I like yellow onions for this recipe, but if you’ve got a sweet onion sitting around, that works too. White onions are fine in a pinch. Just don’t skip the onion thinking it won’t matter. It matters.
Fresh Garlic: Four cloves might seem like a lot, but trust me on this. Garlic and sun-dried tomatoes are best friends, and they need to hang out together in this sauce. I mince mine pretty fine so it distributes evenly. If you’re in a real time crunch, the pre-minced stuff from a jar will work, but fresh is better. It just is.
Sun-Dried Tomatoes: Here’s where things get interesting. You want the ones packed in oil, not the dry ones. Those ten little tomatoes bring so much concentrated tomato flavor that you’ll wonder why you ever bothered with fresh tomatoes in a sauce. Chop them up small so you get little bursts of flavor in every bite. And whatever you do, save that oil from the jar. That’s what we’re cooking with.
Red Pepper Flakes: Just a teaspoon, but man, it makes a difference. This isn’t about making the dish spicy (though if you like heat, go ahead and add more). It’s about adding this subtle warmth that plays really well with the cream and tomatoes. If you’re feeding little kids, you can cut this back or skip it entirely.
Tomato Paste: Two and a half tablespoons of concentrated tomato goodness. This deepens the whole tomato situation and gives the sauce some body. I used to skip this step thinking the sun-dried tomatoes were enough, but then I tried it with the paste and never looked back. It’s a texture thing as much as a flavor thing.
Heavy Cream: About 160ml, which is roughly two-thirds of a cup. This is what makes the sauce creamy and luxurious. Now, if you’re trying to keep things lighter, you can use half-and-half, but the sauce won’t be quite as rich. For my vegan friends, cashew cream or oat cream works beautifully here. I’ve tested both, and you honestly can’t tell the difference.
Fresh Spinach: A big handful, about 120 grams. It looks like a lot when you add it to the pan, but spinach shrinks down to almost nothing when it hits that hot sauce. This is how I get my family to eat more greens without them even noticing. The spinach wilts in seconds and just becomes part of the sauce. No weird texture, no complaints from the picky eaters.
Fresh Basil: One tablespoon, chopped up fine. This goes in at the very end, and it’s what makes people think you’re fancy. Fresh basil has this bright, almost peppery flavor that cuts through the richness of the cream. Dried basil just doesn’t do the same thing. If you don’t have fresh basil, honestly, I’d rather you skip it than use the dried stuff from your spice rack that’s been there since 2019.
Parmesan Cheese: Three tablespoons grated, plus extra for serving. Real Parmesan, not the stuff in the green can (though I won’t judge if that’s what you’ve got). Parmesan adds this nutty, salty depth that makes the whole dish come together. I like to save a little extra to sprinkle on top right before serving. It melts slightly from the heat of the pasta and creates these little pockets of cheesy goodness.
Salt: You’ll need this for the pasta water and for seasoning the sauce. Don’t be shy with it. Pasta water should taste like the ocean. The sauce needs proper seasoning too. I usually taste as I go and adjust. Every batch of sun-dried tomatoes is different, so sometimes you need more salt, sometimes less.
Oil from the Sun-Dried Tomatoes: Two tablespoons of pure flavor magic. This is what you cook the onions in, and it infuses everything with that concentrated tomato taste right from the start. If for some reason you end up with dry-packed sun-dried tomatoes, just use good olive oil instead. It won’t be quite the same, but you’ll survive.
4) How to Make Sun-Dried Tomato Ravioli
Step 1: Get your biggest pot out and fill it with water. We’re talking enough water to give those ravioli room to swim around. Crank the heat up high and get it boiling. Once it’s at a rolling boil, dump in a generous handful of salt. I’m talking like two to three tablespoons. It sounds crazy, but most of that salt stays in the water. This is your only chance to season the pasta itself from the inside out.
Step 2: While that water’s heating up (and it takes forever, doesn’t it?), grab your largest skillet. Pour in those two tablespoons of oil from the sun-dried tomatoes jar. Set it over medium heat and let it warm up for about thirty seconds. Toss in your chopped onion and let it cook, stirring occasionally, until it turns soft and translucent. This takes about three to four minutes. You’ll know it’s ready when the onion pieces look almost see-through and your kitchen starts smelling good.
Step 3: Time to add the good stuff. Throw in your minced garlic, those chopped sun-dried tomatoes, and the red pepper flakes. Stir everything around and let it cook for about two minutes. The garlic should smell amazing but not burned. If it starts turning brown, your heat’s too high. The tomatoes will release even more of their flavor into the oil, and the red pepper flakes will bloom in the heat, distributing their gentle warmth throughout the sauce.
Step 4: Squirt in that tomato paste and stir it around. Let it cook for another couple of minutes, stirring pretty often so it doesn’t stick to the pan. The paste will darken slightly and kind of caramelize a bit, which deepens the flavor like you wouldn’t believe. This step is quick but don’t skip it. Those two minutes make all the difference between a good sauce and a great sauce.
Step 5: By now your pasta water should be boiling. Drop those ravioli in carefully (they can splash) and set a timer based on the package directions. Usually it’s about five minutes for fresh ravioli. Here’s the important part: Before you drain those bad boys, grab a mug or measuring cup and scoop out at least a cup of that starchy pasta water. Set it aside. You’re going to need it for the sauce. Don’t skip this step or you’ll be kicking yourself later.
Step 6: Back to your sauce pan. Pour in the heavy cream and about 100ml of that pasta water you saved. Give it a good stir and let it bubble away for a few minutes. The sauce will start to thicken slightly and come together. This is when I usually grab a spoon and taste it. Add salt if it needs it. The sauce should taste rich and tomatoey with just enough cream to make it luxurious. If it seems too thick, add a splash more pasta water. If it’s too thin, let it bubble a bit longer.
Step 7: Turn the heat down to medium-low and add your fresh spinach, that grated Parmesan, and the chopped basil. Stir it all together and watch the spinach wilt down to almost nothing in about thirty seconds. The cheese will melt into the sauce and make it even creamier. The basil will release this amazing fresh aroma that’ll make your mouth water. Keep stirring until everything’s incorporated and the spinach has completely wilted.
Step 8: Your ravioli should be done by now. Drain them in a colander (but don’t rinse them, that starch is good stuff) and add them directly to the sauce pan. Use a big spoon or spatula to gently fold the ravioli into the sauce. Be gentle here because ravioli can split open if you’re too rough with them. You want to coat every piece with that creamy, tomatoey goodness. If the sauce seems too thick or clingy, add a little more of that reserved pasta water until you get the consistency you like.
Step 9: Here’s the moment of truth. Grab some plates or bowls and portion out your masterpiece. I like to use shallow bowls for this because it makes it look fancy. Sprinkle some extra Parmesan on top, maybe crack some fresh black pepper over it if you’re feeling fancy, and serve it up hot. If you’ve got some crusty bread sitting around, this is the perfect time to put it to use. That sauce is too good not to soak up every last drop.
5) Tips for Making Sun-Dried Tomato Ravioli
Listen, I’ve made this mushroom ravioli recipe variation about a hundred times, and I’ve learned some things along the way. First up, that pasta water I keep going on about? It’s not optional. I learned this the hard way when I dumped all the water down the drain once and then watched my sauce turn into this thick, gloppy mess. That starchy water is like magic. It helps the sauce cling to the ravioli and creates this silky texture you just can’t get any other way.
Here’s something nobody tells you but should. When you’re cooking the onions at the beginning, don’t rush them. I know you’re hungry and twenty minutes seems like forever, but if you crank the heat too high and burn the onions, your whole sauce will taste bitter. Medium heat is your friend here. Let them soften slowly and get sweet. Same goes for the garlic. Burned garlic is the worst, and it happens fast. Keep an eye on it.
The ravioli themselves need some attention too. Don’t overcook them. I set a timer every single time because I know myself, and I know I’ll get distracted and forget about them. Fresh ravioli cook fast, usually in five minutes or less. You want them tender but not falling apart. Mushy ravioli are sad ravioli. Check the package directions and stick to them.
Temperature is huge with this recipe. If your cream sauce is boiling hard when you add the cheese, the cheese can get grainy and weird. That’s why I turn the heat down before adding the Parmesan and spinach. Medium-low heat is perfect for finishing the sauce. It’s hot enough to wilt the spinach and melt the cheese but not so hot that things separate or get funky.
One more thing about that sun-dried tomato oil. Sometimes jars have more oil than others. If yours is running low, just supplement with regular olive oil. But try to use at least some of that flavored oil from the jar if you can. It really does make a difference in the final taste. That oil has been soaking up tomato flavor for who knows how long, and that’s the good stuff.
If you’re making this shrimp ravioli recipe version and adding protein, cook your shrimp separately and add it at the end. Don’t try to cook it in the sauce because it’ll overcook and get rubbery. Same goes for chicken. Cook it however you like it best, then add it right before serving. The sauce is flavorful enough that plain cooked protein tastes great with it.
Spinach can be sneaky. When you buy it in those plastic containers, it looks like so much. Then it cooks down and you’re left wondering where it all went. Don’t be scared to add more if you want extra greens. I sometimes throw in a double handful because I know it’ll shrink. You can never have too many vegetables, right? That’s what I tell myself, anyway.
6) Making Sun-Dried Tomato Ravioli Ahead of Time
So you want to get ahead of the dinner rush? Smart move. This vegan ravioli recipe adaptation works great for meal prep, and I do it all the time. Here’s my strategy. I make the sauce completely in advance and store it separately from the ravioli. The sauce keeps beautifully in the fridge for about three to four days. Sometimes I make a double batch on Sunday and use it twice during the week. Saves so much time.
When I’m doing the make-ahead thing, I cook the ravioli fresh when I’m ready to eat. It only takes five minutes, and fresh-cooked ravioli just taste better than reheated ones. They don’t get mushy or weird. You could cook them ahead if you really wanted to, but I don’t think it’s worth it. Those five minutes while they cook are when I’m usually setting the table or pouring drinks anyway.
If you do cook everything ahead and need to reheat it, go gentle. Low heat on the stove with a splash of pasta water or even regular water to loosen the sauce back up. Microwaving works in a pinch, but do it in short bursts and stir in between. High heat in the microwave will make the cream separate and the ravioli turn into hockey pucks. Not ideal.
The spinach holds up surprisingly well in the sauce when you store it. It doesn’t look quite as bright green the next day, but it still tastes fine. The basil, on the other hand, can turn a bit dark. If you’re meal prepping, you might want to add fresh basil right before serving instead of mixing it into the sauce ahead of time. That way you get that bright, fresh flavor.
I’ve transported this dish to potlucks and family gatherings too. I put the sauce in one container and the cooked ravioli in another, then combine them and reheat everything in a slow cooker on low. Works like a charm. Nobody has ever guessed it wasn’t made on the spot. Add a little extra Parmesan right before serving and everyone thinks you’re a culinary genius.
7) Storing Leftover Sun-Dried Tomato Ravioli
Leftovers of this best ravioli recipe are actually one of my favorite things. I’m not even kidding. Sometimes I make extra on purpose just so I have lunch sorted for the next couple of days. The whole thing stores really well if you do it right. Get yourself an airtight container (a good one, not those flimsy takeout containers that leak). Put the ravioli and sauce in there, snap the lid on tight, and stick it in the fridge.
This will keep for about three to four days, maybe five if you’re living dangerously. The flavors actually get better overnight. Something about the sauce and ravioli hanging out together in the fridge makes everything meld together nicely. The ravioli soak up some of that sauce, and it’s just delicious. I eat it cold sometimes, straight out of the container while standing at the fridge. No judgment.
When you’re ready to reheat, you’ve got options. The stovetop is best. Put it in a pan over medium-low heat with a splash of water or milk to loosen the sauce. Stir gently and let it warm through. This takes maybe five minutes, and your ravioli won’t turn to mush. If you’re going the microwave route, use 50% power and do it in one-minute intervals, stirring between each one.
The sauce will thicken up in the fridge, so don’t panic when you open the container and it looks different than when you put it in. That’s normal. That’s what the splash of liquid during reheating is for. It brings the sauce back to life and makes it creamy again. Sometimes I add a tiny bit of fresh cream when reheating, just to freshen it up.
If you want to freeze this (and yes, you can), do it without the ravioli if possible. The sauce freezes great for up to three months. Thaw it in the fridge overnight and then cook fresh ravioli to serve it with. Cooked ravioli can get a little sad when frozen and thawed. The texture changes. If you do freeze the whole dish together, just know it won’t be quite as good as fresh, but it’ll still be edible.
One more storage tip that I learned from my grandma. If you’re storing it for more than a day or two, put a piece of plastic wrap directly on the surface of the food before you put the lid on the container. This prevents that weird skin from forming on top and keeps everything fresher longer. Old-school trick, but it works.
8) Try these Main Course next!
9) Sun-Dried Tomato Ravioli
Sun-Dried Tomato Ravioli Recipe: Quick & Creamy Dinner in 20 Minutes
Ingredients
- 500g fresh ravioli (any filling you like)
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 10 sun-dried tomatoes, chopped into small pieces
- 1 teaspoon red pepper flakes
- 2 1/2 tablespoons tomato paste
- 160ml heavy cream (or plant-based cream)
- 120g fresh spinach
- 1 tablespoon fresh basil, finely chopped
- 3 tablespoons grated Parmesan cheese
- Salt to taste
- 2 tablespoons oil from the sun-dried tomatoes jar
Instructions
- Get a large pot of water boiling for your ravioli. Salt it well (pasta water should taste like the sea!).
- While the water heats up, grab a large skillet and add 2 tablespoons of that flavorful oil from your sun-dried tomatoes jar. Toss in the chopped onion and cook over medium heat until it’s soft and translucent, about 3-4 minutes.
- Add your minced garlic, sun-dried tomatoes, and red pepper flakes to the pan. Let them sizzle together for a couple of minutes. Your kitchen should smell amazing right about now.
- Stir in the tomato paste and cook for another 2 minutes. This deepens the flavor like crazy.
- Drop your ravioli into the boiling water and cook according to package directions (usually about 5 minutes for fresh). Before you drain them, scoop out about a cup of that starchy pasta water and set it aside.
- Pour the cream and about 100ml of your reserved pasta water into the skillet with the tomato mixture. Let it bubble away for a few minutes while the ravioli finishes cooking. Taste and add salt if needed.
- Stir the fresh spinach, Parmesan cheese, and chopped basil into your sauce. Keep stirring until the spinach wilts down (it happens fast).
- Drain your ravioli and add them right into the sauce. Gently fold everything together. If the sauce seems too thick, splash in a bit more of that pasta water until it’s just right.
- Serve immediately with extra Parmesan on top. Maybe some crusty bread on the side? You’ve earned it.
10) Nutrition
Serving Size: 1 serving (1/4 of recipe), Calories: 425, Sugar: 5.2 g, Sodium: 680 mg, Fat: 18.5 g, Saturated Fat: 8.2 g, Carbohydrates: 52 g, Fiber: 3.5 g, Protein: 14 g, Cholesterol: 45 mg
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