Description
Discover seven unique and delicious ravioli sauce recipes perfect for elevating your pasta dishes. From classic marinara to creamy Alfredo, vibrant pesto, roasted red pepper, brown butter sage, spinach ricotta, and zesty lemon garlic sauces, this ultimate guide provides step-by-step instructions to create flavorful sauces that complement any ravioli filling.
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: In a saucepan over medium heat, warm the olive oil, then add minced garlic and sauté until fragrant, about 1 minute. Pour in crushed tomatoes and stir, then season with oregano, sugar, salt, and pepper. Simmer the sauce gently for 20 minutes. Garnish with fresh basil leaves before serving.
- Creamy Alfredo Sauce: In a skillet, melt the butter over low heat. Pour in the heavy cream and allow it to simmer for 5 minutes. Gradually whisk in the grated Parmesan cheese until completely melted and the sauce is smooth. Season with garlic powder, salt, and pepper, then top with chopped parsley before serving.
- Pesto Sauce: In a food processor, combine fresh basil leaves, pine nuts, minced garlic, and a pinch of salt. While blending, slowly pour in olive oil until the mixture is well combined and smooth. Stir in the grated Parmesan cheese until incorporated. Taste and adjust seasoning with more salt if necessary.
- Roasted Red Pepper Sauce: Place drained roasted red peppers, minced garlic, and heavy cream in a blender. Add smoked paprika, salt, and pepper, then blend the mixture until smooth. Pour the sauce into a saucepan and heat until warm. Garnish with fresh basil before serving.
- Brown Butter Sage Sauce: In a pan over medium heat, melt the unsalted butter and cook it until it turns a golden brown color. Add fresh sage leaves and cook until they become crispy, about 2 minutes. Season the sauce with salt and pepper, then top with grated Parmesan cheese before serving.
- Spinach and Ricotta Sauce: In a skillet, sauté chopped fresh spinach until wilted. Stir in ricotta cheese and heavy cream, simmering the mixture gently for 5 minutes. Add garlic powder, salt, and pepper to taste. For a smoother consistency, blend the sauce if desired.
- Lemon Garlic Sauce: Warm olive oil in a skillet over medium heat and sauté minced garlic until golden and fragrant. Squeeze in fresh lemon juice and stir to combine. Season with salt and pepper to taste. Finish the sauce by garnishing with lemon zest before serving.
Notes
- Use fresh herbs for the best flavor and garnish appearance.
- For cream sauces, be sure to simmer gently to avoid curdling.
- The sauces can be made ahead and stored in the refrigerator for up to 3 days.
- Adjust seasoning carefully, especially salt, to suit your taste and dietary needs.
- Blending the spinach ricotta sauce creates a smoother texture if preferred.
- Brown butter should be watched closely to prevent burning.
- Pesto sauce keeps well and can be frozen in portions for easy future use.
