Ravioli with Pink Sauce

This Ravioli with Pink Sauce is the kind of simple, cozy dinner that comes together quickly when you need something easy and comforting. Tender ravioli gets tossed in a creamy tomato sauce that feels rich, comforting, and so satisfying without taking much effort at all. It’s a perfect recipe for busy nights when you want a warm homemade meal but do not have the energy for anything complicated or many ingredients.

You know those times where you’ve been busy and you haven’t had time to get groceries lately. Maybe you are back from a trip or you’ve been busy running the kids around. Maybe you’ve been sick or just haven’t had the energy to get out of bed for the last few days and getting groceries is the last thing on your mind.

Whatever your reasoning, this recipe is great for the days when you need something, quick, easy, plus something that takes hardly any ingredients.

I created this recipe when I was craving this delicious pasta sauce I used to get from Costco. It was a combination between an alfredo sauce and a tomato sauce and I loved it… and you know what Costco does whenever you really get hooked on something… they stop selling it or you can only get it sporadically. So one day I decided to see if I could recreate it.

And I shocked myself, because it’s very easy to make. I hope you like it.

Make this Ravioli with Pink Sauce when…

• you are running short on time
• you want to make something simple and easy
• you want something rich and comforting but don’t have many ingredients on hand

Ingredient notes…

Here is what you’ll need to make this Ravioli with Pink Sauce recipe. Please be sure to check the recipe card for the exact ingredients and measurements.

• Butter: Used to help soften the onion and develop flavor. You could always use some type of cooking oil if you prefer.
• Ravioli: I used a whole package of refrigerated ravioli. I think frozen would work as well, but you may need to cook it a bit longer to ensure the pasta is cooked though. If you want to use some other type of dried/boxed pasta, I would suggest cooking it first, as there isn’t enough liquid in this recipe to cook it in one pot/pan.
• Onion: Gives the dish a savory depth. You can always omit it if someone is not a fan of onions.
• Garlic: Adds flavor to the dish. Omit it if needed.
• Tomato Paste: Adds the tomato flavor to this dish, and also turns the sauce pink. Kind of the critical ingredient here.
• Heavy Cream: To thicken at the end and add a bit more creaminess. You could always use half and half, milk, or coconut milk, but be aware it may change the consistency and taste of the recipe. I wouldn’t omit in this recipe because you need it to build the sauce and cook the ravioli.
• Parmesan Cheese: To help thicken and add flavor. You could always use a different type of cheese if you don’t like parmesan, but I would suggest grating yourself as the clumping agents in pre-shredded cheese may make it difficult for the cheese to fully emulsify in the sauce (I find the parmesan pre-shredded isn’t too bad for that because it’s a naturally harder cheese).
• Salt and pepper: To taste.

Equipment I swear by…

• A good large non-stick Skillet
• A veggie chopper
• A sharp knife

While the Ravioli with Pink Sauce simmers…

• Take a few deep breaths
• Stretch
• Think of something you are grateful for

How to make it…

See the recipe card below for ingredient quantities and full instructions.

1. In a large non-stick skillet melt the butter on medium heat.
2. Add the onions, and let them cook until softened.
3. Add the garlic and let cook for another minute, then add the tomato paste.
4. Add the heavy cream and then mix until combined.
5. Add your pasta into the sauce and mix well. Let it cook until the pasta is warm and the sauce is thickened.
6. Top with parmesan cheese. Enjoy.

My tips and tricks to make this recipe…

Add protein: You could add something like cooked chicken, steak, shrimp, or even ground beef to the recipe if you want. If you decide to do this, I would add more cream and more tomato paste or you won’t have enough sauce. You could also use cooked protein pasta instead of the ravioli.

Add veggies: Feel free to add any type of veggies that you wish. Peas, mushrooms, tomatoes, or spinach would go really well with this recipe, but depending how much you add you may need to add more cream and tomato paste so you have enough sauce.

Make sauce thinner: I find this sauce tends to thicken a lot, especially as it sits or is stored in the fridge overnight. If you prefer a thinner sauce you could add some of your favorite type of broth to thin the sauce out, or use some of the pasta water if you are boiling your pasta first.

Storage notes:

Refrigerate: This dish tastes even better the next day. The sauce will continue to thicken as it sits, so you can always add some broth while reheating if you feel it has gotten too thick or there is not enough sauce. Store any leftovers in an airtight container in the refrigerator and enjoy within 3 to 4 days.

Freeze: I find that pasta usually doesn’t freeze and reheat very well. But there have never been enough leftovers of this recipe for me to freeze so I have never personally tried it. If you do, let me know in the comments below how it went.

Are you struggling right now?

• Use prechopped or frozen onions
• Use jarred minced garlic
• Do any cleaning that needs to be done in the steps where things are hands off for a few minutes so there will be less cleaning to do later
• Use the refrigerated pasta so you don’t need to add extra steps or dirty more dishes

Thank your for stopping by Comfort In a Bowl. If you create this recipe or any other from our site, we would greatly appreciate you taking the time to share, comment and rate the recipe! Take care of yourself.

For more pasta recipes, make sure you check out:

• Creamy Hamburger Mushroom Pasta
• Dump and Bake Creamy Boursin Gnocchi
• One Pan Chicken Bacon Tortellini

My burnout situation…

If you’ve read any of my previous updates you would know I’ve been trying to work on my physical health as well as my mental by getting my steps in every day. I live in a beautiful area that has many nice paths to walk on, and the area is relatively quiet so I don’t have to worry about too much traffic or anything.

The one thing is that I’m noticing how old my dogs are. Because I’m walking a lot more and trying to get a bunch of steps, I notice they can’t really keep up with me as much anymore. When I went for a walk this morning I went for a shorter walk with my dogs so I didn’t tire them out like the last time I pushed them a little too hard and I still noticed my oldest baby was slowing down a lot and I almost had to carry her again.

Next time I will see if I can pick out an even shorter route so it isn’t so hard on her little old body.

Conclusion…

If you try any of my recipes I really hope you like them. If you have any questions, feel free to comment on any of my blog posts and I will see them and try to help you if I can.

Take care of yourself.

-Caitlin