Go Back
+ servings
An individual white pasta bowl filled with ravioli and a tomato sauce next to a stemless wine glass filled with red wine and a plate of garlic bread nearby.

Easy Ravioli with Creamy Basil-Tomato Sauce

Course: Entree
Cuisine: Italian / American
Keyword: easy ravioli recipe, weeknight dinner menu
Prep Time: 5 minutes
Cook Time: 13 minutes
Total Time: 18 minutes
Servings: 4
Calories: 578kcal
This is a wonderful dish that comes together in about 20 minutes. Fresh ravioli can usually be found in most well-stocked supermarkets, often near the deli or prepared food sections. Use your favorite type of ravioli (cheese or meat). To make this 100% vegetarian, go with vegetable stock.
Print Recipe


  • 2 tbsp olive oil
  • 1 cup onions chopped
  • 3 cloves garlic minced
  • ¼ cup basil fresh, or 2 tbsp dried
  • 1 tsp oregano dried
  • tsp Kosher salt
  • ½ tsp black pepper freshly ground
  • ½ tsp red pepper flakes more if you want a little spice
  • 1 28 oz can crushed tomatoes
  • ½ cup chicken broth
  • lbs ravioli fresh
  • ½ cup heavy cream
  • ¾ cup sun-dried tomatoes in oil, drained, roughly chopped
  • cup Parmesan cheese grated
  • 2 tbsp flat-leaf parsley chopped, for garnich


  • Heat the oil in a large saucepan over medium heat.
  • Add the onion and cook, stirring frequently, until starting to soften, about 3 minutes.
  • Add the garlic and cook for another 30 seconds.
  • Stir in the basil, oregano, salt, pepper, and red pepper flakes. Cook for another 30 seconds, stirring often.
  • Stir in the crushed tomatoes and chicken broth. Stir to combine and bring to a simmer.
  • Add the ravioli and simmer for 5 minutes, stirring occasionally.
  • Stir in the cream and sun-dried tomatoes. Mix to combine.
  • Stir in the parmesan cheese and mix until melted.
  • Serve at once and garnish with chopped parsley.



NOTE: Be sure to check out our 'How To Prepare Swiss Steak' video in the recipe card.  And if you like the video, subscribe to our YouTube Channel
Fresh is definitely best, but if you're wanting to use up some frozen ravioli, then we recommend cooking it first according to packaging instructions, and then adding to the sauce.  Don't over boil the frozen ravioli, otherwise, it will start to come apart during the cooking process.
Feel free to use fresh or dried herbs.  If using fresh, then use 1 or 2 tablespoons.  If using dried, then use 1 or 2 teaspoons. 
Leftovers will keep in an air-tight container in the fridge for up to 5 days.   The dish can be frozen for up to 2 months.  Thaw completely before heating in a saucepan. 


Calories: 578kcal | Carbohydrates: 88g | Protein: 32g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 138mg | Sodium: 2233mg | Potassium: 859mg | Fiber: 9g | Sugar: 13g | Vitamin A: 1016IU | Vitamin C: 17mg | Calcium: 206mg | Iron: 20mg