The BEST Cheese Ravioli with Pink Sauce
Cheese Ravioli with Pink Sauce is a dish that brings comfort and elegance to your plate in equal measure. The tender ravioli, filled with a creamy cheese blend, pairs perfectly with the velvety pink sauce. This recipe celebrates simple, wholesome ingredients coming together to create something truly special.
Cheese Ravioli with Pink Sauce

If you’re looking for more pasta recipes, Penne Pesto Pasta and The Best BBQ Spaghetti will leave your taste buds happy.
Whether planning a romantic dinner, a cozy family meal, or just treating yourself to something special, this cheese ravioli with pink sauce will quickly become a favorite on your table.
There’s a certain charm in recipes that feel like an escape from the everyday. This cheese ravioli dish brings that sense of indulgence without requiring hours in the kitchen. The creamy sauce transforms a simple pasta dish into something special with its blush hue.
It’s the kind of meal that feels like it belongs in a quiet Italian bistro, yet you can easily recreate it in your kitchen, no passport required.
Pair the cheese ravioli with pink sauce with a crisp salad, a crusty piece of bread, and maybe even a glass of your favorite wine for the ultimate cozy dinner.
Ingredients to Gather
- Olive Oil – when olive oil is used to sautรฉ shallots and garlic, it infuses the cheese ravioli with pink sauce with a warm, aromatic base, elevating the depth and complexity of the dish.
- Garlic – adds a fragrant, savory depth to balance the richness.
- Shallots – bring a delicate sweetness and mild onion flavor to the dish.
- Kosher Salt – enhances the flavors of cheese ravioli, drawing out the richness of the cheese.
- Chili Flakes – add a subtle heat, cutting through the creaminess and providing a lively kick to the dish.
- Sun-Dried Tomatoes – lend a concentrated sweetness and tangy depth to the cheese ravioli with pink sauce.
- Cheese Ravioli – serves as the heart of the dish, its tender pasta encasing a creamy, savory filling that pairs perfectly with the rich pink sauce.
- Pinot Grigio – adds a crisp, fruity acidity to the dish.
- Tomato Puree – forms the vibrant base of the pink sauce for cheese ravioli, providing a rich, tangy sweetness that blends harmoniously with the heavy cream.
- Heavy Cream – adds a luxurious richness to cheese ravioli with pink sauce, softening the tangy acidity of tomato puree and creating a smooth, velvety texture.
- Parmesan – brings a nutty, salty richness to cheese ravioli with pink sauce, enhancing the sauce’s creaminess while providing a savory depth that ties all the flavors together.
- Fresh Basil – adds a fragrant, herbal note to the dish.
Creating a Cozy Life Group
Since you found this recipe for Cheese Ravioli with Pink Sauce, I’m guessing you love all things cozy living. I created a Facebook group called Creating a Cozy Life with over 210,000 like-minded souls.
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I found this recipe on a Valentine’s show that featured Giada De Laurentiis. I did make a few changes to the recipe. The original recipe had 1/2 teaspoon chili flakes, which the taste tasters thought was too much. It also had whole garlic instead of minced. I also added the sun-dried tomatoes to add more depth. The original recipe was for 13-ounces of ravioli versus the 18-ounces in my recipe.
Ingredients
3 tablespoons extra virgin olive oil
2 cloves garlic, minced
2 shallots, chopped
1/2 teaspoon kosher salt
1/4 teaspoon chili flakes
1/4 cup sun-dried tomatoes in oil, chopped
18-ounce package cheese ravioli
1/2 cup pinot grigio
1 cup tomato puree
1/3 cup heavy cream, room temperature
1 cup freshly grated Parmesan
1/2 cup fresh basil chopped
Directions
Heat a large stockpot filled with salted water over high heat until it reaches a boil.
Warm a large skillet over medium-low heat. Add the olive oil, garlic, shallots, and salt. Stir frequently and cook until the shallots start to turn golden, about 5-6 minutes. Add the chili flakes and sun-dried tomatoes and cook for another 2 minutes.
Place the ravioli in the boiling water and cook for 7 minutes, or 2 minutes less than package instructions.
While the ravioli cook, pour the wine into the pan with the shallot mixture and reduce it by half, about 2 minutes. Mix in the tomato puree and heavy cream and simmer for 5 minutes, stirring occasionally. Use a slotted spoon to transfer the cooked ravioli directly from the water to the skillet. Before stirring, sprinkle with 3/4 cup of the Parmesan cheese. Stir gently to coat the ravioli evenly.
Top the dish with the chopped basil and the remaining 1/4 cup Parmesan cheese before serving.
Tips
- You can always add more chili flakes to your taste if you want more heat.
- Be sure to use tomato puree. You can substitute tomato paste with a little added water.
- Don’t overcook the ravioli. Cook the pasta just until al dente according to the package instructions or until they float to the top, ensuring they don’t fall apart or become mushy.
- Sautรฉ the garlic and shallots carefully without burning them, as burnt garlic can make the sauce bitter.
- Cheese ravioli with pink sauce is best enjoyed fresh and hot, as it can thicken upon standing.
- Serve with crusty bread to complete the meal and soak up any extra sauce.
Storage
Refrigerating Leftovers
Allow the cheese ravioli and pink sauce to cool completely before storing. Place the leftovers in an airtight container and refrigerate for up to three days. For best results, store the ravioli and sauce separately, if possible, to prevent the pasta from becoming too soft.
Freezing
Recipes with dairy don’t freeze well. When you heat the food again, the dairy takes on a grainy texture. I don’t recommend freezing this dish.
Reheating
When reheating refrigerated leftovers, gently warm the cheese ravioli with pink sauce over low heat, stirring occasionally. If the sauce has thickened, add a splash of milk or cream to restore its silky texture. Cream-based sauces can sometimes separate when reheated. To prevent this, reheat slowly over low heat.
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Cheese Ravioli with Pink Sauce Recipe
Cheese ravioli with pink sauce offers a wonderful blend of flavors, creating an indulgent yet simple dish. Each bite is a perfect mix of richness and subtle sweetness, making it a comforting dish.
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 2 shallots, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon chili flakes
- 1/4 cup sun-dried tomatoes in oil, chopped
- 18-ounce package cheese ravioli
- 1/2 cup pinot grigio
- 1 cup tomato puree
- 1/3 cup heavy cream, room temperature
- 1 cup freshly grated Parmesan
- 1/2 cup fresh basil, chopped
Instructions
1. Heat a large stockpot filled with salted water over high heat until it reaches a boil.
2. Warm a large skillet over medium-low heat. Add the olive oil, garlic, shallots, and salt. Stir frequently and cook until the shallots start to turn golden, about 5-6 minutes. Add the chili flakes and sun-dried tomatoes and cook for another 2 minutes.
3. Place the ravioli in the boiling water and cook for 7 minutes, or 2 minutes less than package instructions.
4. While the ravioli cook, pour the wine into the pan with the shallot mixture and reduce it by half, about 2 minutes. Mix in the tomato puree and heavy cream and simmer for 5 minutes, stirring occasionally. Use a slotted spoon to transfer the cooked ravioli directly from the water to the skillet. Before stirring, sprinkle with 3/4 cup of the Parmesan cheese. Stir gently to coat the ravioli evenly.
5. Top the dish with the chopped basil and the remaining 1/4 cup Parmesan cheese before serving.