Creamy tomato ravioli is a quick and easy pasta recipe made with fresh ravioli, garlic, roasted cherry tomatoes, and parmesan cheese in a rich tomato cream sauce. Perfect for busy weeknights, this one-pan meal comes together in under 30 minutes and is packed with flavor. Ideal for anyone looking for a restaurant-style dinner at home using simple ingredients and minimal prep.

This creamy tomato ravioli dish combines tender pasta with a rich and flavorful sauce made from roasted cherry tomatoes, white wine, garlic, and parmesan. It’s quick to make, loaded with vegetables, and perfect for an easy weeknight dinner.

Table of Contents

Ingredients

Base:

1 tbsp olive oil
1 onion, finely diced
2 garlic cloves, minced
500 g (1.1 lbs) fresh ravioli (any filling you like)
1 red bell pepper, thinly sliced

Seasoning:

½ tsp Italian herbs
½ tsp chilli flakes (red pepper flakes)
½ tsp black pepper
Pinch of salt
1 tbsp tomato purée (tomato paste for US)
90 ml (⅓ cup) white wine

Sauce:

100 g (3.5 oz) roasted cherry tomato halves (store-bought or homemade)
120 ml (½ cup) chicken stock
90 ml (⅓ cup) double (heavy) cream
90 g (3 packed cups) baby spinach
50 g (½ cup) grated parmesan cheese

To Finish:

1 tbsp fresh parsley, finely chopped

Instructions

Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 4–5 minutes until softened.
Stir in the minced garlic and cook for another 30 seconds.
Add the ravioli and sliced red bell pepper. Cook for 1 minute, stirring occasionally.
Add the Italian herbs, chilli flakes, black pepper, and salt. Stir in the tomato purée and white wine. Cook for 1 more minute to allow the wine to reduce slightly.
Pour in the roasted cherry tomatoes, chicken stock, and cream. Stir well, then bring to a simmer. Cook for 5–6 minutes, or until the ravioli is heated through—cut one open to check.
Add the spinach and parmesan cheese. Cook for 1 minute until the spinach is wilted and the cheese is melted into the sauce.
Sprinkle with chopped parsley and serve hot.

Tips

Choose quality ravioli: Use fresh or refrigerated ravioli with flavorful fillings like cheese, mushroom, or spinach.
Roasted tomatoes: Use deli-counter roasted cherry tomatoes or roast your own in the oven for deeper flavor.
Cream consistency: For a lighter sauce, use single cream or half-and-half instead of double (heavy) cream.
Check ravioli doneness: Always cut one open to ensure it’s heated through properly.

Variations and Substitutions

Vegetarian version: Replace chicken stock with vegetable stock.
Different pasta: You can use tortellini or gnocchi in place of ravioli.
Add protein: Stir in cooked pancetta, shredded chicken, or prawns for a heartier dish.
Spice level: Adjust or omit chilli flakes to control the heat.

FAQs

Can I use frozen ravioli?
Yes, just boil them first until nearly cooked, then continue with the recipe from step 3.

How long will leftovers keep?
Store in the fridge for up to 2 days. Reheat gently on the stove with a splash of cream or stock.

Can I make this ahead of time?
The sauce can be made ahead and stored separately. Add the ravioli just before serving to avoid overcooking.

Serving Suggestions

Serve with crusty garlic bread or a green salad for a complete meal.
Top with extra grated parmesan or a drizzle of basil pesto for added flavor.
Pair with a glass of chilled white wine like Pinot Grigio or Sauvignon Blanc.

Why You’ll Love This Recipe

Quick and easy: Ready in under 30 minutes, perfect for busy evenings.
Creamy and flavorful: Balanced with tangy tomatoes, aromatic herbs, and parmesan.
Flexible ingredients: Great for using up fridge staples and adapting to your tastes.
Restaurant-quality at home: Impressive enough for guests but simple enough for everyday cooking.