Ravioli Sauce Recipe
Ravioli is one of our all-time favourite pasta dishes. These tasty pasta envelopes are versatile in nature are often contain meat, veggie, or dairy fillings. However, part of what makes ravioli so very delicious is the amazing sauces that accompany them. Whether you’re into creamy sauces, or simple toppings, we have the perfect pick for you. These sauces will take your ravioli to the next level and are sure to delight and impress family and guests alike. So, if you’ve been asking yourself ‘what kind of sauce goes best with ravioli?’, you’ve come to the right place. Let’s have a look at our top ravioli sauce recipes. They all utilize simple and delicious ingredients and are super easy to make.
Creamy Tomato Sauce for Ravioli
A simple classic for any ravioli dish is a creamy tomato sauce. This is a household favorite and can easily be made ahead of time to save you any stress. The tangy tomato blends perfectly with the cream and offers you a mouth-water flavor that will add depth and richness to your ravioli dish. This sauce can last for about two days if kept in your fridge and can thus be used for two meals and prepped in advance.
You will need:
- 5 cups of tomato puree
- A celery stalk (small)
- 1 carrot
- 5 cups of water
- A quarter to half a cup of cooking cream (depending on your preference)
- Salt and pepper to taste
- 2 x tablespoons of butter
What to do:
- Grate your celery stick and your carrot and pop a medium sized pan on your stove. Place your butter in the pot and allow it to melt, then add the carrot and the celery, the tomato puree, and your water. Allow your lid to half cover the pot and cook the mixture for about 30 to 40 minutes. Stir it every now and then and allow the mix to thicken.
- Once the mix has thickened take it off the heat. Add in the cream (you can add more if you want it to be creamier) and stir it into your mix for about a minute.
- Add salt and pepper to taste and serve it hot over your ravioli. This simple mix goes well with all flavors of ravioli and brings simplicity and class to the fore.
- Sprinkle some parmesan cheese onto your dish and serve to your guests with a side salad and some garlic bread.
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Creamy Mushroom Sauce for Ravioli
A creamy mushroom sauce is another delicious pick that goes well with ravioli. It’s less tangy than the creamy tomato sauce and will offer a wholesome and rich taste to any ravioli dish. This goes particularly well with red meat or cheese raviolis.
- One punnet of mushrooms
- A packet of streaky bacon (unless you’re a vegetarian, then leave this out)
- A large clove of garlic (2 if small)
- A quarter of a cup of chopped chives
- A cup of cooking cream
- A tablespoon of olive oil
What to do:
- Thinly chop your bacon and fry it in the olive oil on a medium heat. Cook it until crispy and then remove. (Skip this step if you’re a veggie and start cooking the mushrooms and garlic together over a medium heat).
- Cook the garlic and mushrooms for about 4 minutes, stirring often to avoid any burning.
- Add the bacon back into the mixture (if you’re using it) and add in your cream. Stir it for about a minute on the medium heat and then take it off the plate.
- Serve over your ravioli and add in the fresh chives and salt and pepper to taste.
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Simple Pesto and Parmesan Topping for Ravioli
If you’re not a fan of creamy pasta sauce, then you might prefer a simpler ravioli topping. A basil pesto dressing is simple and delicious and is a perfect pick for lighter meals. You can utilize a store-bought pesto, or if you’re feeling extra adventurous you can make your own.
What you will need
- Half a cup of pesto (store bought, or homemade – recipe below)
- Half a cup of Parmesan cheese
- A quarter cup of olive oil
What to do
- While your favorite ravioli is cooking you can heat up your basil pesto and olive oil on the stove top. Ensure that it is warmed through and drizzle it on your ravioli once it has cooked. Sprinkle some parmesan on top of your tasty ravioli dish and add some fresh basil to taste. Season with salt and pepper.
Making your own pesto:
If you love making everything from scratch, you might want to make your own basil pesto. You can expand on this basic recipe and add other herbs and spices of your choice to the mix.
You will need:
- A food processor
- A cup of fresh basil leaves
- 2 garlic cloves
- 2-3 tablespoons of tasty pine nuts (leave them out if they’re too expensive!)
- A third of a cup of olive oil
- Salt and pepper to season as you like
What to do:
- Mix all the ingredients together in your food processor and slowly drizzle the olive oil into the bowl as you mix.
- Once it reaches your desired consistency pop it in a sealed container and keep it in the fridge. Since your homemade pesto is free from preservatives, it won’t keep as long as a store-bought option. Nonetheless, it will be far healthier because you know exactly what has gone into it. It should last a week if it’s in an airtight container and refrigerated.
- You can also jazz up your homemade pesto recipe by adding chili, coriander, or sundried tomatoes to the mix.
Ravioli is a classic and sophisticated pick for any dinner party or event. Adding these ravioli sauces to the mix will impress guests and tantalize the taste buds of anyone who is lucky enough to try out your culinary masterpiece.
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