I could eat this almost homemade sauce with a spoon. I’m not sure if it’s the creaminess of the ricotta cheese or that Rao’s is just so damn good, but trust me when I say it is tasty. I always feel a little bit better about throwing a bag of raviolis in boiling water if I’ve put some effort into the sauce. This is the perfect mid-week meal, when everyone is hungry, but you’re tired and don’t feel like spending an hour in the kitchen. Let those amazing people who make raviolis so perfectly and those other amazing people who make pasta sauce (I honestly can’t celebrate Rao’s enough) do most of the heavy lifting.
What kind of raviolis?
In my opinion, this sauce is best with spinach or cheese raviolis, but, as always, it’s your meal, so use whatever you want. Honestly, you could even cook up some regular pasta and top it with the sauce and call it dinner. I tend to buy the brand Rana when it comes to ravioli, but it’s no secret that Trader Joe’s knows what they are doing with raviolis as well. I would pair this sauce with their Sweet Italian Sausage & 4-cheese, Caprese, Goat Cheese & Sun Dried Tomato or Arugula & Parmigian Reggiano. Choose one that goes well with tomato sauce. My town was just blessed with a Wegmans and I have to say that their brand is pretty good too. I think spending a dollar or two more on a better quality product is definitely worth it. And if you’re lucky enough to have an awesome local Italian spot nearby, get your raviolis from them. They’re the experts after all!
Get cooking!
You’ll love the easy of this recipe! By the time the water has boiled and the raviolis have cooked, your sauce should be ready. If you’re into pasta like I am, check out I absolutely love making Cacio e Pepe (cheese and freshly ground peppered pasta). It may even be quicker and easier than this recipe and it is to die for. Pasta Primavera is always a good choice and this Pasta with Mushrooms, Chickpeas and Sun-Dried Tomatoes is my go-to when I’m craving something a bit different. And if you love raviolis as much as my family does, you have to try this Mushroom Cream Sauce. Don’t forget that Roasted Spaghetti Squash makes an awesome alternative to pasta if you are watching your carbs. As always, let me know how your Raviolis with Almost Homemade Sauce comes out by leaving a comment below. Enjoy! Buen provecho!
Raviolis with Almost Homemade Sauce
Equipment
- Stove top
Ingredients
- 1 10 oz bag of raviolis (spinach, cheese, etc.)
- 2 tbsp extra virgin olive oil
- 1 onionm sliced
- 3 or more garlic cloves, sliced
- 1 sweet pepper (yellow, red or orange, thinly sliced)
- 2 large handfuls of baby spinach
- ½ tsp garlic powder
- pinch of crushed red pepper (optional for some heat)
- salt and freshly cracked pepper to taste
- 1 cup or more of your favorite pasta sauce (I swear by Rao’s)
- ½ cup ricotta cheese
- cheese of choice Romano, Parmesan, mozzarella, etc.
Instructions
- Bring a large pot of salted water to boil. When it comes to a boil, cook raviolis according to package directions. (They shouldn’t need long, so start making your sauce as the water boils.)
- Warm oil over medium heat in a large skillet. Add the onions and sauté until translucent (4 minutes). Add garlic and peppers and cook for 4 minutes. Add spinach and spices. Stir well and cook until spinach is wilted (2 minutes). Add sauce and ricotta; cook until ricotta is melted, and sauce is warm. Spoon sauce gently over raviolis and sprinkle with cheese.
