This Ravioli in Tomato Sauce is the ultimate comfort food made easy. Tender pasta is simmered right in a rich, tomato-based cream sauce, giving every bite extra richness and flavor. Topped with golden grilled cheese croutons, it’s a cozy dinner that feels indulgent yet comes together simply.
What makes this dish even better is how fuss-free it is. With just one pot and an easy tomato sauce for ravioli, you’ll have less washing up and more time to enjoy the best part: digging into the perfect bowl of cheesy, saucy goodness.
- What Makes This Recipe Good
- What Goes Into Ravioli In Tomato Sauce
- How To Make Ravioli in Tomato Sauce
- Recipe FAQ’s
- One Pot Ravioli in a Creamy Tomato Beef Sauce Recipe
What Makes This Recipe Good
This Ravioli in Tomato Sauce is pure comfort in a bowl. Cooking the ravioli directly in the sauce makes the pasta extra flavorful while keeping the tomato cream base rich and velvety. The addition of grilled cheese croutons on top gives it a fun, crunchy finish that takes the whole dish to another level.
It’s also quick and simple, perfect for busy weeknights or cozy weekends. Whether you prefer a vegetarian ravioli sauce or a hearty ravioli with meat sauce, this recipe is adaptable and satisfying. With its creamy texture and bold flavors, it’s easily the best way to enjoy ravioli at home.
What Goes Into Ravioli In Tomato Sauce
This comforting Ravioli in Tomato Sauce comes together with simple pantry staples and a few fresh ingredients. Each one plays a key role in building layers of flavor, from the hearty base to the creamy finish. Here are a few of the stars you’ll want to pay attention to:
- Ground Beef: Extra lean ground beef adds savory depth and turns this into a hearty ravioli with meat sauce that feels like a complete meal.
- Tomato Base: A mix of condensed tomato soup or crushed tomatoes creates a rich and tangy foundation, giving you that classic tomato flavor every ravioli sauce needs.
- Beef Ravioli: Refrigerated beef ravioli cooks right in the sauce, absorbing all its flavors while keeping the dish simple and fuss-free.
- Cream and Cheese: A touch of cream plus grated mozzarella brings luscious richness, while grilled cheese croutons on top add crunch and fun.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Ravioli in Tomato Sauce
Prep the Pan: Lightly spray a large saucepan with cooking oil and place it over medium heat to warm through.
Sauté the Aromatics: Add the onion and garlic, stirring often until the onion softens and the garlic smells fragrant.
Brown the Beef: Add the ground beef and cook until browned all over, breaking up large pieces as it cooks.
Build the Sauce: Stir in the tomatoes, stock, sugar, parsley, chili flakes, and tomato paste, then season well.
Cook the Ravioli: Bring the sauce to a boil, add the ravioli, then lower the heat and simmer until tender.
Make the Grilled Cheese: While the pasta cooks, grill sandwiches in a nonstick pan until golden on both sides.
Cut Into Croutons: Let the sandwiches cool slightly, trim the crusts, and slice into small crunchy cubes.
Finish and Serve: Stir in the cream and mozzarella until smooth and cheesy, then serve topped with croutons.
A cozy bowl of Ravioli in Tomato Sauce pairs wonderfully with Creamy Pumpkin and Spinach Soup with Crispy Bacon . The velvety texture of the soup and the salty crunch of bacon add a hearty, seasonal contrast to the rich tomato cream sauce.
For a little comfort-on-comfort pairing, you can’t go wrong with Garlic Cheese Bread . Its golden, buttery crust and gooey cheese make it perfect for dunking straight into the ravioli sauce. To finish off the meal, try a sweet treat like Nutella Cookie Pie . The rich chocolate-hazelnut filling with its gooey cookie base is the perfect indulgent ending to a cozy pasta dinner.
Yes, you can use frozen ravioli for this recipe. Simply add a few extra minutes of cooking time to ensure the pasta cooks through in the tomato sauce.
This easy tomato sauce for ravioli turns creamy by stirring in cream and mozzarella at the end of cooking, giving the sauce a velvety finish.
If you prefer a lighter version, substitute cream with half-and-half, Greek yogurt, or a splash of milk for a thinner sauce.
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IngredientsUSMetric1x2x3x
- ▢ 1 medium brown onion diced
- ▢ 4 cloves garlic crushed
- ▢ 1 pound extra lean ground beef
- ▢ 15 ounce can condensed tomato soup/crushed tomatoes
- ▢ 2 cups of water + 2 teaspoons vegetable stock powder or 2 cups stock of choice
- ▢ 1 teaspoon sugar
- ▢ 2 tablespoons freshly chopped parsley
- ▢ 1/2 teaspoon crushed red chilli/pepper flakes
- ▢ 1 tablespoon garlic and herb tomato paste or plain
- ▢ 2 pinches salt and ground black pepper to taste
- ▢ 12 ounce package refrigerated beef ravioli
- ▢ 1 tub extra light Philly cream for cooking (or any cream of your choice)
- ▢ 1/2 cup freshly grated mozzarella cheese
- ▢ 2 grilled cheese sandwiches , crusts removed and cut into bite sized cubes/croutons
Instructions
- Heat a large saucepan over medium heat with a little cooking oil spray. Add the onion and garlic, and cook until onion has softened and garlic is fragrant. Add the ground beef and cook until browned, while breaking up any large pieces with the tip of your wooden spoon.
- Pour in the tomato soup (or crushed tomatoes), water, stock powder (or stock), sugar, parsley, red chilli/pepper flakes and tomato paste; season with salt and pepper, to taste. Bring to a boil and stir in ravioli. Reduce heat and simmer until ravioli is soft and cooked through.
- While ravioli is simmering, prepare grilled cheese sandwiches; fry them in a nonstick pan until browned on both sides and cheese has melted. Remove from heat; allow to cool slightly; cut off crusts; and cut into bite sized cube/crouton pieces.
- Return to the ravioli; stir in cream and mozzarella cheese until well combined, cheese has melted and heated through the sauce.
- Serve immediately, garnished with the grilled cheese croutons and (extra) fresh parsley.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
One Pot Ravioli in a Creamy Tomato Beef Sauce
Ingredients
- 1 medium brown onion diced
- 4 cloves garlic crushed
- 1 pound extra lean ground beef
- 15 ounce can condensed tomato soup/crushed tomatoes
- 2 cups of water + 2 teaspoons vegetable stock powder or 2 cups stock of choice
- 1 teaspoon sugar
- 2 tablespoons freshly chopped parsley
- 1/2 teaspoon crushed red chilli/pepper flakes
- 1 tablespoon garlic and herb tomato paste or plain
- 2 pinches salt and ground black pepper to taste
- 12 ounce package refrigerated beef ravioli
- 1 tub extra light Philly cream for cooking (or any cream of your choice)
- 1/2 cup freshly grated mozzarella cheese
- 2 grilled cheese sandwiches , crusts removed and cut into bite sized cubes/croutons
Instructions
- Heat a large saucepan over medium heat with a little cooking oil spray. Add the onion and garlic, and cook until onion has softened and garlic is fragrant. Add the ground beef and cook until browned, while breaking up any large pieces with the tip of your wooden spoon.
- Pour in the tomato soup (or crushed tomatoes), water, stock powder (or stock), sugar, parsley, red chilli/pepper flakes and tomato paste; season with salt and pepper, to taste. Bring to a boil and stir in ravioli. Reduce heat and simmer until ravioli is soft and cooked through.
- While ravioli is simmering, prepare grilled cheese sandwiches; fry them in a nonstick pan until browned on both sides and cheese has melted. Remove from heat; allow to cool slightly; cut off crusts; and cut into bite sized cube/crouton pieces.
- Return to the ravioli; stir in cream and mozzarella cheese until well combined, cheese has melted and heated through the sauce.
- Serve immediately, garnished with the grilled cheese croutons and (extra) fresh parsley.
Notes
Nutrition
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