Darling, you bring me back to Italy with your food. Next time i’ll do the water first and the ravioli last. I am so glad to hear it, Christine! Spinach and ricotta ravioli with sage butter. Start the sauce immediately after you add the ravioli to the boiling water. I used dried basil too. Did I miss something? OMG this is so easy and delicious. https://www.food.com/recipe/homemade-ravioli-with-tomato-sauce-58226 Delicious! Ravioli makes an easy supper dish, or serve it as a starter, either with a sauce or just drizzled with extra virgin olive oil and scattered with fresh herbs and parmesan shavings. I love the use of sundried tomato pesto in this ravioli sauce. Creamy sauce flavoured with sun-dried tomato pesto, garlic and basil comes together in a flash! I love the creamy ravioli sauce, my mouth is watering right now! The secret to keeping your ravioli in tact during cooking is to push all the air out of the ravioli when sealing it. I so need to try this next time. Not only was this dish super easy to make it is the absolute best pasta dish I’ve ever made! Thanks for the recipe! I would say this ravioli sauce is pretty versatile and goes with almost any filling, Susan. If you do decide to freeze it, I would put it in individual portions and also be prepared to add some water to the sauce when you are bring it back to life, otherwise it will be too stodgy. But to intensify the flavour even more, instead of using regular diced tomatoes I opted for a few tablespoons of sun-dried tomato pesto. Comment document.getElementById("comment").setAttribute( "id", "a8621c8b168bcd9bb8491a0c20abbb81" );document.getElementById("i6aa4553d9").setAttribute( "id", "comment" ); Julia Frey is a London based recipe developer and photographer. If you are looking for an even easier recipe, check out my basic pasta cream sauce. I shall make this often! I made this for my 1 year old grandson and he loved it. Filled pasta like ravioli and tortellini is even better since they are packed with flavour. You want it creamy but not bland. Creamy tagliatelle with bacon, mushrooms and truffle oil, Tagliatelle with pancetta, basil and mozzarella, French Chicken Casserole a la Normande (VIDEO). This looks devine, can’t wait to try it! Well hello, I am so happy you stumbled upon my blog. Toasted pine nuts are such a great addition, Christine! Just how long you need to cook your fresh ravioli. I can’t wait to try this. Required fields are marked *. Ho Colleen, you can use basil pesto but the taste will be quite different. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone. You will need a pasta-machine to roll out the dough to its thinnest, since you are sticking two layers together. I’ll probably make this earlier in the day and then gently reheat. This is perfect for a single momma quick to table no meat dinner! Still it’s nice to have a sauce to smother over, especially when it snowing or raining outside. This is fabulous! Thanks again. I am definitely planning on making this for my family when they come to visit! I could not find the tomato Pesto could I use basil pesto l and add Sun dried tomatoes to it would that work? I prefer my ravioli fresh over frozen. It sounds so good but I’m used to Marsala cream sauce. You can do something very simple like grating fresh Parmesan cheese and adding fresh basil to each bowl of ravioli with some black pepper. Such an easy and delicious recipe! As you might’ve guessed this sauce combines two classic sauces. They are delicious, always popular with kids and adults alike. Hello, I haven’t made this dish yet but def pinning it for my grocery list.. Do you have a special brand of pasta rav u like. What size package of ravioli did you use? Buitoni Refrigerated Four Cheese Ravioli, Buitoni Refrigerated Marinara Sauce and 5 … I love being able to relax when people arrive instead of running around! If you are in the mood to make something else, you can try or my Chicken Marsala or Chicken Paillard. It’s on a regular rotation at our house! Loved this recipe. It combines the best of two worlds. I love adding a dollop of cream sauce ( such as Alfredo) on top of pasta w/red sauce…the combo is wonderful! It will take you longer to defrost it and make it the right consistency again than making it from scratch. Freshly made ravioli will keep for a day or so in the fridge, dusted with semolina and covered with clingfilm. Such a fast dinner, definitely will make again! Quick and delicious. Transfer into a baking dish and add mozzarella on top. Sounds like a great idea, Todd. 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