Creamy Tomato Ravioli Sauce That Tastes Slow-Simmered in 20 Minutes
Brown butter and grated onion make this creamy tomato ravioli sauce taste like it simmered for hours, but it is table-ready in just 20 minutes. Perfect for busy weeknights when you still want dinner that feels like a hug.
Equipment
- Large Skillet (12-inch)
- Box grater
- Immersion Blender
- Measuring Cup
Ingredients
- 1 package refrigerated or frozen ravioli (20 oz)
- 1 (28-ounce) can whole peeled tomatoes, preferably San Marzano
- 4 tablespoons salted butter
- 1 small yellow onion, grated
- 3 cloves garlic, thinly sliced
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon sugar (optional, to balance tangy tomatoes)
- 1/2 cup reserved pasta water
- fresh basil leaves, for finishing
- kosher salt, to taste
Instructions
- Melt the butter in a large skillet over medium heat and continue cooking until it foams, then turns golden-brown and smells nutty, about 2 minutes. Watch for little brown flecks.
- Stir in the grated onion and cook until soft and translucent, about 2 minutes. Add the red pepper flakes now if using.
- Add the garlic slices and cook about 30 seconds until fragrant, without browning.
- Pour in the whole tomatoes with their juice, crushing them with a spoon. Bring to a lively simmer.
- Let the sauce simmer for 8 to 10 minutes. Meanwhile, cook the ravioli in well-salted boiling water according to package directions; reserve 1/2 cup pasta water before draining.
- Blend the sauce with an immersion blender until silky. Taste and add salt, plus sugar if the tomatoes are tangy.
- Remove the pan from the heat and stir in the heavy cream until the sauce turns salmon-orange.
- Stir in the Parmesan until melted, then add reserved pasta water a couple tablespoons at a time until the sauce is glossy.
- Add the cooked ravioli and toss gently to coat. Let sit 1 minute, then top with fresh basil and more Parmesan. Serve right away.
Notes
If the cream bubbles too hard it can separate; always add it off the heat. Store sauce without ravioli in an airtight container for up to 4 days in the fridge or freeze for up to 3 months. For a dairy-free version, use olive oil instead of butter and full-fat oat milk or cashew milk instead of cream. Reheat gently on the stovetop with a splash of water or milk to bring back the silky texture.