5 Minute Ravioli Sauce

5 from 27 votes

This 5 minute and 4 ingredient ravioli sauce will make you believe you are eating out in the best Italian restaurant.

Cook Time5

Total Time5

Course: Main

Cuisine: Italian

Keyword: ravioli sauce

Servings:

3 tbsp This is an affiliate link.sun-dried tomato pesto I used Scala brand or Delallo in the US
1 clove garlic minced
3-4 fresh basil leaves sliced
125ml / 1/2 cup light/single cream 20% fat content for US readers
125ml / 1/2cup reserved pasta water
salt to taste
pepper to taste
Parmesan cheese to serve

Cook the ravioli according to package directions.
Start the sauce immediately after you add the ravioli to the boiling water. Add sun-dried tomato pesto and garlic to a frying pan over low heat, stir, then add sliced basil leaves and cream, let it simmer for 1-2 minutes.
When the ravioli is cooked, drain but reserve 1/2 cup of water. Add the ravioli with half of the water directly to the pan with the sauce. Toss to combine and season with salt and pepper to taste. Add the rest of the water only if the sauce is too dry. Serve with freshly grated Parmesan cheese.

Tomato paste or sun-dried tomato paste can be used instead of sun-dried tomato pesto, or go even more radical in experimenting with pesto flavours. My favourites are basil pesto, Tuscan kale pesto or fiery red chilli pesto.
Dried basil can be used in place of fresh basil.
I wanted to make a lighter sauce so used light/single cream. You can also successfully add heavy cream, creme fraîche or even Greek yogurt. If you do use creme fraîche or Greek yogurt, be sure to add them over very low heat to prevent the dairy from splitting.
If find that the best way to evenly coat the ravioli is to add the pasta to the sauce, rather than the other way around.
Although I made this sauce to pair with ravioli, it also works great when served with chicken and pasta.
You can sprinkle herb and garlic breadcrumbs over ravioli to add more flavour and texture.