Ravioli with Creamy Tomato Sauce Recipe

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Ravioli with Creamy Tomato Sauce
This is an easy recipe for on-the-go weeknights that’s heavy on comfort and light on labor. Frozen ravioli, a light tomato-cream sauce and lots of mushrooms! Keep it vegetarian or add lean ground meat for the omnivores in your life. This is really more of a concept than a recipe to me; there are so many ways to make this delicious! Hopefully this inspires all kinds of simple, tasty, one pan ravioli dishes in your kitchen.

Ravioli with Creamy Tomato Sauce
Ingredients for Creamy Tomato Sauce:
1 can (15 -16 oz) tomato sauce
2 cups quartered white button or crimini mushrooms
1/2 cup diced onion
1/2 cup diced red bell pepper
2 tbsp minced garlic (5 cloves)
4 tbsp light sour cream or ricotta cheese
1/2 pound lean ground meat, optional

24 frozen raviolis, any variety

NOTES: This recipe makes four entree servings. You may like to add 1 teaspoon of an Italian herb blend, or a chiffonade of fresh basil. Here I use lean ground beef and portobello mushroom ravioli.

Ravioli with Creamy Tomato Sauce
Brown meat (beef, chicken, turkey, pork) over medium-high heat. Consider seasoning with 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, salt and pepper. Remove from pan when browned. If you aren’t using meat, skip this step.

Ravioli with Creamy Tomato Sauce
Lightly saute chopped onion, bell pepper and mushrooms over medium heat. Season with salt and pepper.

Ravioli with Creamy Tomato Sauce
Add the browned meat back to the sauteed vegetables and add garlic. Saute a few minutes longer.

Ravioli with Creamy Tomato Sauce
Add tomato sauce and combine. Taste and adjust for seasoning.

Ravioli with Creamy Tomato Sauce
Stir in frozen ravioli (and 1/4 cup water, if needed). Return to bubbling, reduce heat and cover. Allow to simmer for at least ten minutes, until ravioli has cooked through. I allow the ravioli and sauce to simmer on low heat, covered for at least one half hour. The starch from the raviolis helps to produce a thicker, richer sauce and the additional time helps to produce a deeper flavor.

Ravioli with Creamy Tomato Sauce
To make the tomato cream, stir in light sour cream or ricotta cheese just before serving.

Ravioli with Creamy Tomato Sauce
Serve piping hot, topped with freshly grated Parmesan, a side of steamed vegetables or salad and crusty bread.

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5 Responses to “Ravioli with Creamy Tomato Sauce Recipe”

  1. Angie
    9/25/2010 at 5:24 am #

    I’ve got to try this one, Looks great! I don’t think I’ve ever got the frozen raviolis, I’ve got the ones out of the refrigerated section a few times though.

  2. Average Betty
    9/25/2010 at 11:24 am #

    Thanks, Angie! I like to keep the frozen ravioli on hand because they are so versatile and make a quick, easy meal. The refrigerated ones are great too! I hope you try it xoxo

  3. chefrenee
    9/28/2010 at 11:19 am #

    Delicious! I can eat your photos they are so great!

  4. Average Betty
    9/28/2010 at 11:40 am #

    Aww! Chef Renee, you are the best! Thank you!!

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