Description
A simple and creamy rosé sauce perfect for ravioli, featuring a balance of tomato and cream flavors.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1/3 cup tomato paste
- 1 cup low sodium chicken stock (or vegetable stock)
- 1 can (15 ounces) diced tomatoes
- 1 tablespoon sugar
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/3 cup heavy cream
Instructions
- Heat olive oil in a medium pot over medium-high heat.
- Sauté onion and garlic for 4-5 minutes until onion is soft.
- Stir in tomato paste and cook for 1 minute.
- Add chicken stock, diced tomatoes, sugar, Italian seasoning, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Stir in heavy cream and cook for 2 more minutes until heated through.
- Pour the ravioli sauce over cooked ravioli and serve hot.
Notes
- For a vegetarian option, use vegetable stock.
- For a lighter sauce, use half and half or milk instead of heavy cream.
- Add fresh basil or lemon juice for brightness.
- Add red pepper flakes or Parmesan for deeper flavor.
- Store leftovers in an airtight container in the fridge for 3-4 days.
- Reheat gently on the stove, adding a splash of cream or stock if needed.
- This sauce can be frozen for up to one month.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (approx. 1/4 of sauce)
- Calories: Approx. 180-200 kcal (estimated, varies with ingredients)
- Sugar: Approx. 8-10g (estimated)
- Sodium: Approx. 300-400mg (estimated, depends on stock and salt added)
- Fat: Approx. 12-15g (estimated)
- Saturated Fat: Approx. 6-8g (estimated)
- Unsaturated Fat: Approx. 6-7g (estimated)
- Trans Fat: 0g
- Carbohydrates: Approx. 15-18g (estimated)
- Fiber: Approx. 2-3g (estimated)
- Protein: Approx. 3-5g (estimated)
- Cholesterol: Approx. 30-40mg (estimated)