Description
Discover seven unique and delicious ravioli sauce recipes ranging from classic marinara to creamy Alfredo, fresh pesto, roasted red pepper, brown butter sage, spinach ricotta, and zesty lemon garlic. Each sauce is simple to prepare and perfect to complement your favorite ravioli dishes.
Ingredients
Scale
Classic Marinara Sauce
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- Salt and pepper to taste
- Fresh basil leaves for garnish
Creamy Alfredo Sauce
- 1 cup heavy cream
- ½ cup unsalted butter
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Chopped parsley for garnish
Pesto Sauce
- 2 cups fresh basil leaves
- 2 tablespoons pine nuts
- 2 cloves garlic, minced
- ½ cup olive oil
- ½ cup grated Parmesan cheese
- Salt to taste
Roasted Red Pepper Sauce
- 1 jar (12 oz) roasted red peppers, drained
- 1 cup heavy cream
- 1 garlic clove, minced
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh basil for garnish
Brown Butter Sage Sauce
- ½ cup unsalted butter
- 10 fresh sage leaves
- Salt and pepper to taste
- Grated Parmesan for garnish
Spinach and Ricotta Sauce
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup heavy cream
- 1 teaspoon garlic powder
- Salt and pepper to taste
Lemon Garlic Sauce
- ¼ cup olive oil
- 4 garlic cloves, minced
- Juice of 1 lemon
- Salt and pepper to taste
- Zest of 1 lemon for garnish
Instructions
- Classic Marinara Sauce – Warm olive oil: In a saucepan over medium heat, warm the olive oil to prepare for sautéing.
- Sauté garlic: Add minced garlic and sauté until fragrant, about 1 minute, without letting it brown.
- Add tomatoes: Pour in crushed tomatoes and stir well to combine with the garlic and oil.
- Season: Add dried oregano, sugar, salt, and pepper to the sauce. Let it simmer gently for 20 minutes to develop flavors.
- Garnish: Finish by serving the sauce topped with fresh basil leaves.
- Creamy Alfredo Sauce – Melt butter: In a skillet over low heat, gently melt the unsalted butter to avoid browning.
- Add cream: Pour in heavy cream and bring to a simmer, cooking for 5 minutes to thicken slightly.
- Whisk in cheese: Gradually whisk in grated Parmesan cheese until melted and smooth.
- Season: Add garlic powder, salt, and pepper to taste, mixing thoroughly to combine.
- Garnish: Top the finished sauce with chopped parsley before serving.
- Pesto Sauce – Blend ingredients: In a food processor, combine fresh basil leaves, pine nuts, minced garlic, and a pinch of salt.
- Add olive oil: While blending, slowly pour in olive oil until the mixture is well combined and smooth.
- Mix in cheese: Stir in grated Parmesan cheese until incorporated evenly.
- Adjust seasoning: Taste the pesto and add more salt if needed.
- Roasted Red Pepper Sauce – Blend peppers: In a blender, place roasted red peppers, minced garlic, and heavy cream.
- Season and blend: Add smoked paprika, salt, and pepper; blend the mixture until smooth and creamy.
- Heat: Pour the blended sauce into a saucepan and heat gently until warm.
- Garnish: Serve topped with fresh basil leaves.
- Brown Butter Sage Sauce – Melt butter: In a pan over medium heat, melt butter until it turns a golden brown color, about 3–4 minutes.
- Add sage: Add sage leaves and cook until they become crispy, approximately 2 minutes.
- Season: Season the sauce with salt and pepper to taste before serving.
- Garnish: Finish with grated Parmesan cheese on top.
- Spinach and Ricotta Sauce – Sauté spinach: In a skillet, sauté chopped spinach until wilted to release moisture.
- Add ricotta and cream: Stir in ricotta cheese and heavy cream, then simmer for 5 minutes to blend flavors and thicken.
- Season: Add garlic powder, salt, and pepper to taste, mixing well.
- Optional: For a smoother texture, blend the sauce if desired.
- Lemon Garlic Sauce – Heat oil: Warm olive oil in a skillet over medium heat.
- Sauté garlic: Add minced garlic and sauté until golden and fragrant, being careful not to burn it.
- Add lemon juice: Squeeze in fresh lemon juice and stir to combine all flavors.
- Season: Add salt and pepper to taste and stir well.
- Garnish: Finish the sauce with fresh lemon zest before serving.
Notes
- Each sauce pairs wonderfully with ravioli but can also complement other types of pasta.
- Adjust seasoning according to taste preferences, especially salt and pepper.
- For a vegan alternative, substitute dairy ingredients with plant-based options in creamy sauces.
- Fresh herbs provide the best flavor, but dried can be substituted in a pinch.
- Blended sauces benefit from being warmed gently before serving to enhance flavor integration.
