This easy recipe for ravioli with white wine tomato sauce swaps out the jarred sauce for a quick buttery topping of cherry tomatoes and wine. Use the best cheese ravioli you can find and enjoy these glorious flavors!
The Southern husband and I have this saying around our kitchen that goes like this: Ingredients Matter! You can have the best recipe in the world, and if you aren’t going for the best ingredients you won’t get the scrumptious meal that you deserve, and that goes double for this particular ravioli favorite of ours.
So here’s where I tell you that you need the best ravioli you can find – big, small, round, square – it all works and I’ve made it with all those kinds.
You also need some cherry tomatoes (which for mysterious reasons hold their tomato flavor all year long!), some nice butter (hello, Kerrygold!), a splash of your favorite white wine and the good olive oil, and a handful of fresh parsley.
And you also need some of the salty, starchy, magical pasta water that your ravioli cooks up in, which is a great segue to this marvelous book I’m reading. This was on one of the first pages…
The book is called Midnight Chicken, and it’s part cookbook, part memoir and 1000% wonderful, and I am trying with all my might to read it slowly to make it last. It is written by Ella Risbridger and all I can say is that her writing is as beautiful as anything I’ve ever read. Hugs and kisses to my little sis for finding it and recommending it to my mama and me.
And as you can see, it’s perfect for this particular recipe that includes both pasta water and butter, so let’s get to it!
Here’s how you make ravioli with white wine tomato sauce!
By now I know you have rounded up the best ingredients you can find for this speedy pasta supper, so start by cooking up your fabulous ravioli according to the package directions. I tend to gently ladle them into salty boiling water and when they rise up to the surface that means they are done, so I scoop them out.
And then I save some of that pasta water, because it is magical and we will need it later.
While the pasta is cooking or right after, start the sauce by heating up your olive oil in a deep skillet and adding the tomatoes, wine and a little salt and pepper and stirring things around until the tomatoes just begin to get tender. At which point you add butter, which for me is never in doubt.
At this point you can drizzle in some of that magical pasta water to help make a sauce out of the butter and tomato juices. Gently add the ravioli and spoon the sauce and tomatoes all around them until they are coated with sauce.
Now plate them up and sprinkle them with parsley.
Here’s a quick video (made with teeny ravioli) to show you just how easy it all is…
It’s amazing how just a handful of delectable ingredients can transform into a plate of scrumptiousness that is totally dinner party worthy. And also speedy enough for a busy weeknight. It’s ravioli magic!
PrintRavioli with White Wine Tomato Sauce
This easy recipe for ravioli with white wine tomato sauce swaps out the jarred sauce for a quick buttery topping of cherry tomatoes and wine. Use the best cheese ravioli you can find and enjoy these glorious flavors!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 16 ounces fresh or frozen cheese ravioli (the best you can find!)
- 2 tablespoons olive oil
- 1 pint cherry tomatoes, halved
- 1 cup white wine
- Salt and pepper
- 2 tablespoons butter
- 1/4 cup chopped fresh parsley
Instructions
- Cook the ravioli according to the package directions. Right before the ravioli is done, scoop out one cup of the cooking water, drain, and return the ravioli to the pot.
- Heat the oil in a large skillet over medium heat. Add the tomatoes, wine, ½ teaspoon salt, and ¼ teaspoon pepper and simmer until the tomatoes begin to soften, 4 to 5 minutes.
- Add butter and stir until it is melted into the sauce. Drizzle in some of the reserved pasta water if you need a little more liquid in the sauce.
- Gently toss the ravioli with the tomato mixture and parsley. Divide among warmed plates and serve!
Notes
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying!
Martha in KS says
As soon as I get enough cherry tomatoes from my garden, I’m making this pasta! Just requested Midnight Chicken from the library – love a good read.
Kate Morgan Jackson says
Yay! And I predict you are going to love love love this amazing book. :)
Theresa Murphy says
Does homemade ravioli count as “the best you can find”? :) I like to play with my pasta machine every once in a while and have some fancy ravioli molds, so I’m thinking I need to drag them out of the cupboard sooner than later so I can make this bit of deliciousness you are showing here.
Kate Morgan Jackson says
Oh my gosh, homemade ravioli counts as the VERY best you can find! I’m coming over for dinner! :)