Description
Discover seven unique and delicious ravioli sauce recipes in this ultimate guide. From classic marinara and creamy Alfredo to earthy mushroom Marsala and vibrant roasted red pepper sauce, each recipe shows you how to create flavorful sauces that perfectly complement your cheese or meat-filled ravioli. Easy to prepare on the stovetop, these sauces offer a variety of tastes and textures for a perfect Italian meal.
Ingredients
Scale
Marinara Sauce
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon sugar
- Salt and pepper to taste
- Fresh basil, chopped (for garnish)
Brown Butter Sage Sauce
- 1/2 cup unsalted butter
- 8 fresh sage leaves
- Pinch of salt
- 1 tablespoon grated Parmesan (optional)
Creamy Alfredo Sauce
- 2 tablespoons butter
- 2 garlic cloves, minced
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Pinch of nutmeg
Pesto Cream Sauce
- 1/2 cup basil pesto
- 1/2 cup heavy cream
- 1 tablespoon olive oil
- Salt and pepper to taste
Tomato Cream Sauce
- 2 tablespoons olive oil
- 1 small shallot, minced
- 2 garlic cloves, minced
- 1/2 cup tomato sauce
- 1/2 cup heavy cream
- Salt and pepper to taste
Mushroom Marsala Sauce
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 cups mushrooms, sliced
- 2 garlic cloves, minced
- 1/2 cup Marsala wine
- 1/2 cup chicken or vegetable broth
- 1/4 cup heavy cream
- Salt and pepper to taste
Roasted Red Pepper Sauce
- 1 tablespoon olive oil
- 1/2 small onion, chopped
- 2 garlic cloves, minced
- 1 cup roasted red peppers (jarred or homemade)
- 1/4 cup vegetable broth
- 1/4 cup heavy cream
- Salt and pepper to taste
Instructions
- Make Marinara Sauce: Heat olive oil in a saucepan over medium heat. Add chopped onion and cook until soft, about 5 minutes. Stir in minced garlic and cook for 30 seconds until fragrant. Add crushed tomatoes, dried oregano, and sugar. Let it simmer for 20 minutes, then season with salt and pepper. Garnish with fresh chopped basil before serving.
- Prepare Brown Butter Sage Sauce: Melt unsalted butter in a skillet over medium heat. Add fresh sage leaves and cook until the butter turns brown and sage leaves become crispy, about 4 minutes. Season with a pinch of salt. Optionally, sprinkle grated Parmesan cheese over the sauce before serving.
- Cook Creamy Alfredo Sauce: In a saucepan over medium heat, melt butter. Add minced garlic and cook for 30 seconds. Pour in heavy cream and bring to a gentle simmer. Stir in grated Parmesan cheese until the sauce is smooth and creamy. Season with salt, pepper, and a pinch of nutmeg for extra depth.
- Make Pesto Cream Sauce: Combine basil pesto and heavy cream in a small saucepan over low heat. Stir continuously until the mixture is warmed through. Season with salt and pepper to taste before serving.
- Prepare Tomato Cream Sauce: Heat olive oil in a skillet over medium heat. Add minced shallot and garlic, cooking until softened. Stir in tomato sauce and heavy cream, then let simmer for 5 to 7 minutes. Season with salt and pepper to taste.
- Cook Mushroom Marsala Sauce: Melt butter with olive oil in a skillet over medium heat. Add sliced mushrooms and cook until browned. Stir in minced garlic, then pour in Marsala wine and broth. Allow to simmer for 10 minutes to reduce. Stir in heavy cream and season with salt and pepper before serving.
- Make Roasted Red Pepper Sauce: Heat olive oil in a pan and sauté chopped onion and minced garlic until soft. Blend the mixture together with roasted red peppers and vegetable broth until smooth. Return the sauce to the pan, stir in heavy cream, and season with salt and pepper to taste.
Notes
- Each sauce pairs wonderfully with cheese or meat-filled ravioli, enhancing different flavor profiles.
- Mix and match sauces for varied and exciting ravioli meals.
- Store any leftover sauce in an airtight container in the refrigerator for up to 4 days.
- Reheat sauces gently on the stovetop to preserve texture and flavor.
