Cheese Ravioli With Spicy Cream Tomato Sauce
Packaged cheese ravioli finished with a quick spicy tomato cream sauce made from canned tomatoes, garlic, red chili flakes, and heavy cream. Fresh basil and peppery arugula are stirred in before serving, with extra grated Pecorino Romano offered tableside for a light, flavorful pasta dish.
Ingredients
- grated Pecorino Romano cheese
- 1 20 ounce package cheese ravioli
- 2 teaspoons olive oil
- 2 garlic cloves, finely minced, large
- 1 14 ounce can finely chopped tomatoesfresh tomatoes14 oz can (about 1.75 cups)choppedfresh
seasonal variation
- 3 teaspoons fresh basil, finely minced
- salt, to taste(optional)
- pepper, to taste(optional)
- ½ teaspoon red chili flakes, or more(optional)
- ¼ cup heavy cream
- 3 cups fresh baby arugula
Instructions
- 1
Bring a large pot of lightly salted water to a boil.
- 2
Place a saucepan over medium heat, add olive oil, then add minced garlic once lightly simmering.
- 3
Cook until fragrant, about a minute or two.
- 4
Add tomatoes, salt, pepper, and chili flakes and bring to a boil.
- 5
Reduce heat to a simmer and cook for 5 minutes.
- 6
Add heavy cream and stir to blend.
- 7
Taste sauce and adjust cream, salt, and pepper as desired.
- 8
Cook ravioli according to package instructions, then drain and return to pot.
- 9
Add half the sauce and arugula, and stir to coat pasta and mix in arugula.
- 10
Serve pasta in individual bowls with an additional spoonful of sauce on top.
- 11
Offer grated cheese at the table.
Tips
Brand preference noted for canned tomatoes; quality of this ingredient affects sauce flavor.
Adjust cream amount to achieve desired sauce consistency and richness.
Chili heat is customizable; start at 0.5 teaspoon and add more if preferred.
Good to Know
Sauce keeps refrigerated up to 3 days. Cooked ravioli should be eaten immediately; do not store combined dish.
Sauce can be made entirely up to 1 day ahead and reheated gently before serving.
Serve warm in individual bowls with grated Pecorino Romano offered at the table for diners to add as preferred.
Common Mistakes
Do not overcook ravioli; follow package instructions exactly to avoid burst filling.
Do not skip tasting and adjusting sauce before plating to avoid flat or one-note flavor.