Savory Homemade Ravioli Sauce

$Use 2 tablespoons of high-quality olive oil. This oil adds a rich flavor and helps the sauce cook evenly. Look for extra virgin for the best taste. You need 1 medium onion, finely diced, and 3 cloves of garlic, minced. The onion gives a sweet base, while garlic adds punch. Both make the sauce smell amazing. For tomatoes, choose a 15 oz can of crushed tomatoes, preferably San Marzano. They have a sweet and bright taste. Add 1 tablespoon of tomato paste for extra richness. Season with 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and 1/2 teaspoon of red pepper flakes if you like spice. Don't forget salt and freshly ground black pepper to taste. You can add 1 tablespoon of balsamic vinegar for depth. Fresh basil leaves work well as a garnish. Grated Parmesan cheese adds a final touch of flavor. These ingredients help elevate your sauce and make it shine. {{ingredient_image_2}} Start by heating 2 tablespoons of high-quality olive oil in a large saucepan. Turn the heat to medium until the oil shimmers. Next, add 1 medium onion, finely diced. Sauté the onion for about 5 minutes. Stir frequently until the onions become soft and clear. Then, add 3 cloves of minced garlic. Cook this for 1 minute until it smells great. Be careful not to let the garlic burn. Now, pour in 1 can (15 oz) of crushed tomatoes, ideally San Marzano. Add 1 tablespoon of tomato paste for richness. Stir well to blend all the ingredients. To season, sprinkle in 1 teaspoon of dried oregano and 1 teaspoon of dried basil. If you like heat, add 1/2 teaspoon of red pepper flakes. Finally, add salt and black pepper to taste. Let the mixture come to a gentle simmer. Once it bubbles, lower the heat. Keep it simmering uncovered for 20-25 minutes. Stir occasionally to prevent sticking. You want the sauce to thicken nicely. This simmering time develops the flavor, making it rich and savory. Once your sauce thickens to your liking, stir in 1 tablespoon of balsamic vinegar. This adds depth and balance. Remove the saucepan from heat and cool it slightly. Toss the sauce with your freshly cooked ravioli. To serve, garnish with fresh basil leaves and sprinkle grated Parmesan cheese on top for extra flavor. Enjoy your homemade ravioli sauce! Choose the best tomatoes for your sauce. I love San Marzano tomatoes. They are sweet and less acidic. Look for canned ones if fresh aren’t in season. The right tomatoes make your sauce shine. They add rich flavor and good texture. Fresh herbs can change your sauce game. Try using fresh basil. It adds a bright taste. You can also add parsley for a fresh twist. Chop them finely and stir them in at the end. This keeps their flavor strong. If you can’t find fresh herbs, dried ones work too. Just use a little less since they are more concentrated. The sauce should be thick but not too thick. If it’s too runny, let it simmer longer. Stir it often to stop it from burning. If it’s too thick, add a splash of water or broth. This keeps the sauce rich and smooth. Aim for a sauce that clings nicely to your ravioli. Pro Tips Use High-Quality Tomatoes: Opt for San Marzano tomatoes for a rich, sweet flavor that elevates your sauce. Add Fresh Herbs: If possible, use fresh basil instead of dried for a more vibrant taste and aroma in your sauce. Balance the Acidity: If the sauce tastes too acidic, a pinch of sugar can help balance the flavors without altering the taste. Let it Simmer: Allow the sauce to simmer longer for a deeper flavor; the longer it cooks, the better the taste will be. {{image_4}} Want to add a kick to your ravioli sauce? You can easily make it spicy. Just add 1/2 teaspoon of red pepper flakes while cooking. This small change can make a big difference. If you like more heat, feel free to add more flakes. It adds a warm and zesty flavor that pairs well with any ravioli. For a creamy tomato basil sauce, mix in 1/2 cup of heavy cream. Do this right after the sauce simmers. Stir well to combine it. The cream makes the sauce rich and smooth. Add fresh basil leaves at the end for a bright finish. This variation is perfect for those who enjoy a silky texture. If you love mushrooms, this is your go-to sauce. Start by sautéing 1 cup of finely chopped mushrooms with the onion. Cook them until soft before adding garlic. The mushrooms give a deep, earthy flavor. Pair this sauce with cheese ravioli for a tasty experience. This variation adds a nice twist to the classic recipe. To store leftover ravioli sauce, let it cool first. Then, pour it into an airtight container. Make sure to seal it well. You can keep it in the fridge for up to five days. Always label the container with the date. This helps you remember when you made it. Reheating the sauce is simple. You can use a small saucepan or microwave. If using a saucepan, heat over low to medium heat. Stir it often to warm it evenly. If using a microwave, place the sauce in a microwave-safe dish. Heat in short bursts, stirring in between. This keeps the sauce from splattering and burning. Freezing sauce is a great way to save it for later. Use a freezer-safe container or a zip-top bag. If using a bag, squeeze out as much air as possible. Label the bag with the date. You can freeze the sauce for up to three months. When ready to use, thaw it in the fridge overnight. Reheat it on the stove or in the microwave before serving. Yes, you can use fresh tomatoes. Just peel and chop them. Use about 2 to 3 cups of fresh tomatoes to replace one can of crushed tomatoes. This gives a bright, fresh taste to your sauce. Cook them down until they break apart and become saucy. This sauce works well with many ravioli types. I love it with cheese or spinach and ricotta ravioli. The rich sauce complements these fillings nicely. You can also try it with meat-filled ravioli for extra flavor. To make the sauce vegan, skip the grated Parmesan cheese. You can use nutritional yeast for a cheesy flavor. Ensure all other ingredients are plant-based. The sauce is already free from meat, so it’s easy to adapt. The sauce lasts up to a week in the fridge. Store it in an airtight container. If you want to keep it longer, freeze it. It can last for up to three months in the freezer. Just thaw it before reheating. You now know how to make a tasty ravioli sauce. We discussed key ingredients like high-quality olive oil and fresh produce. I shared steps for preparing the base, creating your sauce, and simmering for deep flavor. You learned tips on select tomatoes and enhancing flavor with herbs. We explored variations like spicy or creamy sauce and covered storage tips. Try these methods to whip up a delicious meal. Enjoy the process and get creative with your own flavors!$

Savory Homemade Ravioli Sauce

A rich and flavorful sauce perfect for tossing with ravioli.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine Italian

Servings 4

Calories 150 kcal

Ingredients

2 tablespoons high-quality olive oil
1 medium onion, finely diced
3 cloves garlic, minced
15 oz crushed tomatoes, preferably San Marzano
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
0.5 teaspoon red pepper flakes (optional)
to taste salt
to taste freshly ground black pepper
1 tablespoon balsamic vinegar
for garnish fresh basil leaves
for garnish grated Parmesan cheese

Instructions

In a large saucepan, heat the olive oil over medium heat until shimmering.
Add the finely diced onion and sauté for about 5 minutes, stirring frequently, until the onions become soft and translucent.
Incorporate the minced garlic into the saucepan and cook for 1 additional minute, or until it becomes fragrant, being careful not to let it burn.
Carefully pour in the crushed tomatoes and add the tomato paste, stirring to thoroughly combine all ingredients into a cohesive sauce.
Season the sauce by adding the dried oregano, dried basil, and red pepper flakes (if desired), along with a sprinkle of salt and freshly cracked black pepper to suit your taste.
Allow the mixture to come to a gentle simmer. Then, reduce the heat to low and let the sauce simmer uncovered for about 20-25 minutes, stirring occasionally to prevent sticking.
Once the sauce has thickened to your desired consistency, stir in the balsamic vinegar to enhance the flavors.
Remove the saucepan from heat and let the sauce cool slightly before tossing it with your freshly cooked ravioli.
To serve, garnish each plate with fresh basil leaves and generously sprinkle with grated Parmesan cheese for added flavor and visual appeal.

Notes

Use high-quality ingredients for the best flavor.

Keyword homemade, Italian, ravioli, sauce