Cheese Ravioli with Pink Sauce combines tender cheese-filled pasta with a creamy tomato sauce made with shallots, garlic, sun-dried tomatoes, white wine, Parmesan, and fresh basil. For more cozy pasta recipes, try my Penne Pesto Pasta and Ravioli with Brown Butter Sauce.

Cheese Ravioli with Pink Sauce

This restaurant-style ravioli comes together quickly enough for a weeknight dinner but feels special enough for date night or entertaining. Refrigerated cheese ravioli keeps the preparation simple, while the homemade pink sauce transforms it into a memorable meal without requiring hours in the kitchen.

Tomato puree and heavy cream create a silky, rosy sauce with a balanced combination of richness and acidity. Parmesan adds a nutty, savory finish, sun-dried tomatoes deepen the tomato flavor, and a small amount of red pepper flakes provides gentle warmth without making the dish overly spicy.

Ingredients

• Olive Oil – Used to sauté the shallots and garlic, creating a flavorful base for the sauce.
• Garlic – Adds fragrant, savory depth that balances the richness.
• Shallots – Provide delicate sweetness and mild onion flavor.
• Kosher Salt – Enhances the flavors of the ravioli and sauce.
• Red Pepper Flakes – Add gentle heat that cuts through the creamy sauce.
• Sun-Dried Tomatoes – Bring concentrated tomato flavor, subtle sweetness, and tangy depth.
• Cheese Ravioli – Tender, cheese-filled pasta creates the hearty base of the dish.
• Pinot Grigio – Adds crisp acidity that balances the cream and cheese.
• Tomato Puree – Forms the vibrant tomato base and gives the pink sauce its rosy color.
• Heavy Cream – Softens the tomato’s acidity and creates a smooth, velvety texture.
• Parmesan – Adds salty, nutty flavor and helps give the sauce a creamy finish.
• Fresh Basil – Provides fresh color and a fragrant herbal note.

How to Make It

Note: This is a quick overview of the recipe. Scroll down to the recipe card below for the complete ingredient list, exact measurements, and step-by-step instructions.

Step 2. Heat the olive oil in a large skillet over medium-low heat. Add the garlic, shallots, and salt. Cook for 5-6 minutes, stirring frequently, until the shallots soften and begin to turn golden.

Step 3. Add the red pepper flakes and sun-dried tomatoes. Cook for another 2 minutes, stirring frequently.

Step 1. Bring a large pot of generously salted water to a boil.

Step 4. Pour the Pinot Grigio into the skillet. Simmer for about 2 minutes, or until the wine has reduced by half.

Step 5. Stir in the tomato puree and reduce the heat to low. Gradually stir in the room-temperature heavy cream. Simmer gently for 5 minutes, stirring occasionally. Do not allow the sauce to boil.

Step 6. While the sauce simmers, add the ravioli to the boiling water. Cook for 2 minutes less than the package directions so it can finish cooking in the sauce.

Step 7. Use a slotted spoon to transfer the ravioli directly from the cooking water to the skillet. Sprinkle 3/4 cup of Parmesan over the ravioli and gently toss until the pasta is evenly coated.

Step 8. Simmer for 1-2 minutes, or until the ravioli is tender and the sauce has thickened. If the sauce is too thick, stir in a small amount of pasta water.

Step 9. Remove the skillet from the heat. Top with the fresh basil and remaining 1/4 cup Parmesan, then serve immediately.

Tips

• Adjust the heat. Add more red pepper flakes if you prefer a spicier pink sauce.
• Use tomato puree. If needed, replace 1 cup of tomato puree with 1/3 cup tomato paste mixed with 2/3 cup water.
• Do not overcook the ravioli. Cook it for 2 minutes less than the package directions because it will finish cooking in the sauce.
• Cook the aromatics gently. Sauté the garlic and shallots over medium-low heat, stirring frequently. Burnt garlic can make the sauce taste bitter.
• Use room-temperature cream. Cold cream is more likely to separate when added to the warm tomato sauce.
• Grate the Parmesan yourself. Freshly grated Parmesan melts more smoothly than packaged shredded cheese.
• Reserve some pasta water. If the sauce becomes too thick, add pasta water one tablespoon at a time until it reaches the desired consistency.
• Serve it immediately. Cheese ravioli with pink sauce is best enjoyed hot because the sauce continues to thicken as it stands.
• More Pasta Recipes. You can never get enough pasta! Try my Easy Mushroom Stroganoff, Balsamic Chicken Gorgonzola Pasta, Creamy Baked Lemon Noodles, and The Best BBQ Spaghetti.

Storage

• Refrigerate: Allow the cheese ravioli with pink sauce to cool, then transfer it to an airtight container. Refrigerate for up to 3 days.
• Reheat: Warm leftovers gently in a covered skillet over low heat, stirring occasionally. Add a splash of milk or heavy cream if the sauce has become too thick. Avoid high heat because it can cause the cream to separate.
• Freeze: I don’t recommend freezing this dish. The cream sauce may separate and develop a grainy texture, while the cooked ravioli can become overly soft after thawing.

Cheese ravioli with pink sauce turns a package of ravioli into a comforting restaurant-style meal with very little effort. Serve it with warm bread and a crisp salad for a cozy dinner that feels special enough for date night.

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Recipe Inspiration: This cheese ravioli with pink sauce was inspired by a Giada De Laurentiis recipe featured on a Valentine’s Day cooking show. I adapted it by reducing the red pepper flakes, mincing the garlic, adding sun-dried tomatoes, and increasing the amount of ravioli.

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