Beef Ravioli with Butter Roasted Tomato Sauce

When it comes to pleasing palates, it’s tough to go wrong with ravioli and tomato sauce. Our version keeps the tomatoes whole (rather than pureed) and buttery for serving with our savory Gourmet Beef Ravioli.


  •  8 tablespoons (1 stick) unsalted butter, ½-inch cubes
  •  1 ½ pounds cherry or grape tomatoes (24 oz)
  •  salt and pepper to taste
  •  ¼ teaspoon crushed red pepper flakes, optional
  •  2 sprigs fresh thyme
  •  2 teaspoons Armanino Creamy Garlic Sauce
  •  1 lb Armanino Gourmet Beef Ravioli
  •  2 tablespoons olive oil
  •  2 tablespoons grated parmesan plus more for garnish
  •  chopped fresh basil for garnish


  1. Preheat oven to 375ºF and set a rack in the lower third.
  2. Combine the butter, tomatoes and thyme sprigs in a shallow baking dish in a single layer. Top with a good pinch each of salt and pepper and crushed red pepper flakes (if desired).
  3. Roast for 10 minutes.
  4. Remove from oven and stir to fully coat the tomatoes in the butter.
  5. Return to the oven for 20-25 minutes until the tomatoes have begun to shrivel and are starting to burst.
  6. While the tomatoes roast, bring a large pot of salted water to a boil on high heat.
  7. Cook the ravioli in the boiling water for 4 minutes. Reserve ½ cup of the cooking water then drain the ravioli into a colander. Set aside until needed.
  8. Remove tomatoes from oven, discard thyme sprigs and stir in the creamy garlic sauce.
  9. Heat the olive oil in a large skillet over medium-high heat.
  10. Add roughly a third of the tomatoes to the skillet then pour off as much of the tomato juices as you can into the pan.
  11. Add ¼ cup of the reserved cooking water into the skillet and cook, stirring frequently, until the liquid has reduced and thickened, about 4-5 minutes. Taste for seasoning and add more salt and pepper if needed.
  12. Slide the cooked ravioli into the pan, stir to coat, and simmer on medium-low until heated through, about 3-4 minutes. If you need additional pasta water for the sauce, add it a tablespoon at a time.
  13. Sprinkle 1 tablespoon of the parmesan on top, stir to gently combine then let sit for 1 minute to melt. Add the remaining tablespoon of parmesan and do the same.
  14. Pour any additional accumulated tomato juices from the baking dish over the ravioli, stir to combine then transfer the sauced ravioli to a serving dish.
  15. Spoon the remaining tomatoes on top of the ravioli.
  16. Garnish with chopped fresh basil and additional grated parmesan. Serve immediately.

Chef’s Tips

  • The reserved pasta water adds starch to the sauce, making it nice and creamy. It is not unheard off to pour the pasta cooking water down the drain before remembering to save some. A helpful tip is to place a measuring cup in the colander before starting as a visual reminder.
  • Roast the tomatoes up to 4 days ahead and refrigerate to save some time.
  • The roasted tomatoes not only make a delicious sauce, they great on sandwiches and in salads too so maybe think about making extra while the oven is on.
4 servings
Prep Time
10 minutes
Cook Time
45 minutes

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