Ravioli in Tomato Cream Sauce

This classic dish can be an entree on a busy weeknight, or a side dish for a weeknight dinner party. Any of the Armanino ravioli selections work well here, so feel free to swap in your favorite.


  •  2 tablespoons unsalted butter
  •  ½ onion, chopped
  •  2 garlic cloves, chopped
  •  2 tablespoons tomato paste
  •  kosher salt
  •  freshly ground black pepper
  •  28 oz can crushed tomatoes
  •  ¾ cup heavy cream
  •  1 lb Armanino Four Cheese Ravioli (1 package)
  •  Armanino Grated Parmesan Cheese, for serving


  1. Melt butter in a large pot over medium heat. Add onion, season with salt, and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, 1 minute. Add tomato paste and cook until darkened, another 1-2 minutes. Stir in tomatoes, season with salt and pepper, and bring to a gentle simmer. Cook for 10-15 minutes, or until flavors have melded and sauce is thickened.
  2. Blend the sauce to a smooth consistency with an immersion blender or stand blender. Stir in cream; adjust seasoning. Keep warm while you make the pasta.
  3. Bring a large pot of water to a boil. Cook ravioli as directed on package. Drain, reserving ½ cup pasta cooking water, and return to pot.
  4. Add enough tomato sauce to coat the ravioli (you may not need all of it). Stir in a splash of water, if needed, to thin the sauce. Serve with extra black pepper and grated Parmesan.
4 servings
Prep Time
5 minutes
Cook Time
25 minutes

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