Name: Easy Ravioli with Creamy Tomato Basil Sauce Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 3 tablespoons salted butter (Land O’ Lakes preferred); 3 cloves garlic, minced; 2 tablespoons all-purpose flour; 1 tablespoon tomato paste; ½ teaspoon onion powder; ½ teaspoon dried basil; ½ teaspoon dried oregano; ½ teaspoon mustard powder; ¾ cup chicken broth; 1 ½ cups half and half (half light cream, half milk); 10 oz. Rotel tomatoes with green chilies, juices reserved; 3 tablespoons cream cheese, softened; 1/3 cup Parmesan cheese, grated; 20 oz. refrigerated ravioli; 1 pinch red pepper flakes (optional)

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I’m so excited to share this Easy Ravioli with Creamy Tomato Basil Sauce Recipe with you because it’s one of those meals that feels effortlessly special. The sauce is a delightful balance of creamy richness and fresh tomato-basil flavor that hugs each pillowy ravioli just right. Trust me, whether you’re cooking for a weeknight dinner or a casual weekend treat, this recipe fits the bill perfectly.

What makes this recipe stand out is how quickly it comes together without sacrificing that homemade touch. I love pulling it together after a busy day, knowing I’ll get something comforting and impressive in under 30 minutes. Plus, the sauce is versatile, comforting, and so deliciously creamy — it’s definitely becoming a go-to in my kitchen, and I think you’ll love it just as much once you try it!

Ingredients You’ll Need

The beauty of this recipe comes from combining simple, flavorful ingredients that work harmoniously. You’ll find that a few pantry staples and a couple of fresh elements make the sauce both rich and vibrant—perfect for pairing with refrigerated ravioli, which saves so much prep time.

Salted Butter: I prefer Land O’ Lakes for its creamy, dependable melt—it’s the base that gives our sauce that silky texture.
Garlic: Fresh minced garlic adds the warm depth every good tomato sauce needs.
All-purpose Flour: This helps thicken the sauce into a luscious creaminess without it feeling heavy.
Tomato Paste: A small but mighty ingredient that deepens the tomato flavor wonderfully.
Onion Powder, Dried Basil, Dried Oregano, Mustard Powder: These dried spices build a beautifully balanced herb profile and a subtle kick with the mustard.
Chicken Broth: Adds savory undertones and thins the sauce just enough while keeping it flavorful.
Half and Half: The star for creamy richness without turning the sauce too heavy or buttery.
Rotel Tomatoes with Green Chilies: These brighten the sauce with fresh-tasting tomatoes and add a little gentle heat (which you can adjust).
Cream Cheese: Softened and stirred in for a dreamy, tangy silkiness that sets this sauce apart.
Parmesan Cheese: Freshly grated is best for that nutty, savory punch and smooth melt.
Refrigerated Ravioli: I usually go for cheese-filled or spinach ravioli—quick to cook and delicious.
Red Pepper Flakes (Optional): For when you want just a touch of heat to spice things up.

Variations

This recipe is really forgiving and fun to personalize, which I love. Depending on what’s in your fridge or what mood you’re in, there are plenty of ways to tweak it to match your taste or dietary needs.

Make It Vegetarian: Swap the chicken broth for vegetable broth—I’ve done this often with no loss in flavor.
Spicy Twist: Add extra Rotel juice or a pinch more red pepper flakes if you like your sauce with a kick.
Herb Boost: Fresh basil added at the end brightens the sauce beautifully—I always sprinkle some on top for a fresh aroma.
Dairy-Free Version: Use coconut cream instead of half and half and a vegan butter alternative—I’ve played with this and it is surprisingly delicious!
Different Pasta: If ravioli isn’t on hand, tortellini or even stuffed shells work great with this sauce.

How to Make Easy Ravioli with Creamy Tomato Basil Sauce Recipe

Step 1: Prep Your Ingredients for Stress-Free Cooking

Before heating anything, get all your ingredients measured and ready to go. This tip comes from experience—having everything organized makes the cooking flow so much smoother and helps prevent burnt garlic or a lumpy sauce. Once that’s done, melt the salted butter over medium-low heat in a large, high-sided skillet.

Step 2: Build Flavor with Garlic and Seasoned Roux

Add the minced garlic to the melted butter and let it cook gently for about 2 minutes, stirring constantly so it doesn’t brown too much. Then sprinkle in the flour—it might look like a mess at first, but keep stirring and cooking for about 2 more minutes to create a flavorful roux. This step thickens your sauce and gives it a great base.

Step 3: Add Tomato and Herbs for Depth

Next comes the tomato paste and dried herbs: onion powder, basil, oregano, and mustard powder. Stir them well into the roux to infuse that rich, classic tomato-herb flavor throughout your sauce. This is where you start smelling those irresistible Italian kitchen vibes.

Step 4: Slowly Incorporate Liquids and Simmer

Add the chicken broth in small splashes while stirring continuously. Repeat the process with the half and half—this slow addition helps keep the sauce smooth and prevents lumps. Once everything is combined, bring it to a boil, then lower the heat to simmer gently while you prepare the rest.

Step 5: Enrich with Cream Cheese and Tomatoes

Stir in the softened cream cheese until melted, which makes the sauce incredibly velvety and tangy. Then, fold in the drained Rotel diced tomatoes—reserve that juice! Sometimes I add a splash later to loosen up the sauce to just the perfect consistency.

Step 6: Cook Ravioli and Finish the Sauce

While the sauce simmers, cook your refrigerated ravioli according to package instructions. Once drained, reduce the sauce heat to low and sprinkle in the Parmesan cheese gradually, stirring until smooth. Add a pinch of red pepper flakes if you like a little heat, then gently fold the ravioli into the sauce until each piece is coated.

How to Serve Easy Ravioli with Creamy Tomato Basil Sauce Recipe

A white cast iron pot filled with square ravioli pasta pieces in a thick, creamy orange sauce with small red tomato chunks and green herb bits scattered evenly on top. The ravioli have a slightly ridged edge and a soft, smooth texture coated in the sauce. A metal fork with a wooden handle is lifting some ravioli from the pot. The pot is set on a white marbled surface with a white cloth under one side and a small bunch of fresh green basil leaves nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a big fan of fresh basil leaves sprinkled on top to add a burst of color and herbal brightness. A little extra grated Parmesan never hurts either—adds that lovely salty punch and makes each bite special. Sometimes I like to add a drizzle of good-quality olive oil for a silky finish.

Side Dishes

This creamy pasta pairs well with a crisp green salad tossed in a light vinaigrette—something to cut through the richness. Garlic bread or a crunchy baguette is perfect for dipping into any leftover sauce, making your meal feel even cozier.

Creative Ways to Present

For special occasions, I’ve served this in shallow bowls with a sprig of basil and a small mound of parmesan on the side—not just for looks, but so guests can add more cheese if they want. You could also add a softly poached egg on top for a rich, decadent twist that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and find they stay tasty for up to 3 days. When you’re ready to eat again, just take it out and reheat gently on the stove over low heat, stirring occasionally to keep the sauce from separating.

Freezing

I’ve frozen the sauce on its own with good results, but the cooked ravioli can get a bit mushy when thawed and reheated. If you want to freeze, I recommend saving leftovers without the ravioli and tossing freshly cooked ravioli into the sauce when you reheat.

Reheating

The best way I’ve found to reheat this Easy Ravioli with Creamy Tomato Basil Sauce Recipe is on the stovetop over low heat, adding a splash of broth or reserved tomato juice if it feels too thick. Microwave works too, but stirring halfway through makes the sauce creamy and smooth again.

FAQs

Can I use fresh ravioli instead of refrigerated?

Absolutely! Fresh ravioli works beautifully with this creamy tomato basil sauce and cooks quickly. Just keep an eye on the cooking time as fresh ravioli tends to cook faster than refrigerated varieties.
What can I substitute for cream cheese if I don’t have any?

You can substitute cream cheese with mascarpone or even a bit of Greek yogurt for tanginess, but add the yogurt at the end to prevent curdling. Each will give a slightly different texture but still add creaminess.
Is this sauce spicy because of the Rotel tomatoes?

The Rotel tomatoes usually bring a mild, pleasant heat, but it’s very subtle. If you’d prefer a milder sauce, you can use plain diced tomatoes or drain the juices well. For extra spice, keep some of the juice or add more red pepper flakes.
Can I make this recipe vegan?

With some swaps like using vegan butter, plant-based cream, and nutritional yeast or vegan cheese alternatives, you can make a tasty vegan version. Just be sure to use vegetable broth instead of chicken broth.
How do I prevent the sauce from becoming grainy?

Slowly adding the liquids while stirring constantly helps keep the sauce smooth. Also, don’t boil aggressively once the dairy is added—gentle simmering is key. Using softened cream cheese at room temperature prevents lumps too.

Final Thoughts

This Easy Ravioli with Creamy Tomato Basil Sauce Recipe is one of those dishes that feels like a warm hug on a plate—simple, comforting, and impressive without needing a ton of effort. I hope you’ll give it a try next time you want a quick meal that tastes homemade and special. Once you whip up this sauce and toss it with ravioli, it’s easy to see why it’s become a beloved favorite for me, and I’m sure you’ll feel the same!