Cheese Ravioli With Spicy Cream Sauce Recipe

I absolutely love this recipe because it combines the comfort of cheese ravioli with a creamy tomato sauce that has just the right kick of spice from the red pepper flakes. It’s an easy and delightful meal that makes me feel like a gourmet chef without spending all day in the kitchen!

The union of creamy and spicy flavors in my Cheese Ravioli With Spicy Cream Sauce is something I adore. It is a combination of cheese ravioli and a rich cream sauce made with plenty of good things like garlic, red pepper flakes, and crushed tomatoes.

The dish is comfort food, no doubt, and is finished off in grand style with a shower of Parmesan and a scattering of fresh basil.

Ingredients

Cheese Ravioli: Contains ample protein supplied by cheese in the filling.

Offers a savory base with creamy, textured layers.

Oil of olive: A fat-friendly heart that is healthy and enhances flavor as well as helps when one is trying to sauté garlic.

Garlic: Packs a punch in terms of taste and aroma.

Very good for immunity; some say it’s like nature’s penicillin.

Crushed Red Pepper: Provides a spicy jolt along with metabolism-enhancing qualities.

Tomatoes, when crushed, are a source of vitamin A, vitamin C, and fiber, with a sweet, tangy profile.

Whipping cream: Supplies opulence and a delectable mouthfeel to the sauce.

Parmesan cheese adds a depth of umami and a flavor that’s distinctly nutty; it’s also rich in calcium and protein.

Basil: Offers a fragrant freshness, packed with antioxidants and anti-inflammatory characteristics.

Ingredient Quantities

• 1 package (about 20 ounces) cheese ravioli
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 teaspoon red pepper flakes
• 1 can (14 ounces) crushed tomatoes
• 1/2 cup heavy cream
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil leaves, chopped
• Optional: additional grated Parmesan cheese for serving

Instructions

1. A large pot of salted water must be brought to a boil. The cheese ravioli gets added and cooks according to the package instructions until it reaches al dente. Then, it gets drained and set aside.

2. In a large sauté pan, warm the olive oil over medium heat. Stir in the minced garlic and red pepper flakes, and cook for about 1 minute until the garlic is fragrant.

3. Add the crushed tomatoes and stir to mix everything together. Lower the temperature to let the sauce simmer gently for about 5 minutes. This gives the tomatoes and the original ingredients a chance to meld and marry their flavors.

4. Add the heavy cream, mixing well until the sauce is smooth and creamy.

5. Add salt and black pepper to the sauce, and mix. Then taste the sauce and see if it needs adjusting.

6. Add the cooked ravioli to the skillet, tossing gently to coat each piece with the sauce.

7. Disperse the grated Parmesan cheese amid the ravioli and stir until the cheese is melted and distributed throughout.

8. Take it off the heat and mix in the fresh, chopped basil leaves.

9. Serve the ravioli di formaggi with spicy cream sauce, garnished with additional Parmesan cheese if desired, and you have a meal fit for royalty.

10. Relish in the exquisite savors of this plate, whether served with a sidelong companion of your choosing or a straightforward salad that allows the main event to shine.

Equipment Needed

1. Large pot
2. Large sauté pan
3. Wooden spoon or spatula
4. Measuring spoons
5. Measuring cups
6. Colander or strainer
7. Chef’s knife
8. Cutting board

FAQ

• Can I use frozen ravioli instead of fresh? Yes, you can use frozen ravioli. Just adjust the cooking time according to package instructions.
• How spicy is the sauce?The sauce has a mild to medium heat level. Adjust the spiciness to your liking by adding more or fewer red pepper flakes.
• Can I substitute the heavy cream with something else?It is possible to use either milk or half-and-half to create a lighter sauce, but this will reduce the creaminess of your end product.
• Is fresh basil necessary, or can I use dried?If fresh basil is not available, you can use 1 tablespoon of dried basil, which will not match the flavor and aroma of the dish just as much as different forms of the same herb.
• Can this dish be made in advance?You can, indeed, prepare the sauce in advance and reheat it gently before mixing it with just-cooked ravioli.
• What can I serve with this dish?A side of garlic bread and a basic garden salad match well with the hearty taste of the cheese ravioli and sauce.
• Is it necessary to add Parmesan cheese?Parmesan adds depth and savory flavor, but you can omit it or use a vegetarian alternative if you prefer.

Substitutions and Variations

1 tablespoon of butter or avocado oil can be used in place of olive oil.
1 teaspoon of chili flakes or a pinch of cayenne pepper in place of the red pepper flakes
1 can (14 ounces) diced tomatoes blended rather than crushed tomatoes
1/2 cup canned coconut milk or whole milk (not cream)
Substitute 1/2 cup Pecorino Romano cheese for Parmesan cheese

Pro Tips

1. Sauté the Garlic to Perfection Ensure the garlic is sautéed just until fragrant and slightly golden, but not browned, as it can turn bitter quickly. This will provide a flavorful base for your sauce.

2. Simmer the Sauce Gently After adding the crushed tomatoes, let the sauce simmer gently to fully develop its flavors. If time allows, extend the simmering to 10-15 minutes for a richer taste.

3. Cream Temperature Caution Warm the heavy cream slightly before adding it to the sauce to prevent curdling. You can do this by letting it sit at room temperature while preparing the other ingredients.

4. Reserve Some Pasta Water Before draining the ravioli, reserve about half a cup of the pasta water. You can add a splash back into the sauce if it needs thinning or if you want to help the sauce cling better to the ravioli.

5. Enhance with Aromatics Just before serving, add a dash of lemon zest or a small squeeze of lemon juice to the sauce. This will brighten the dish and enhance the flavors of the basil and Parmesan.