Ravioli 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!

Why we love this recipe

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 fresh ravioli you can find – big, small, round, square – it all works and I’ve made it with all those kinds. If you have an Italian grocery store near you head right over there, and if not, go for the fresh ravioli in the refrigerated section of your grocery store.

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 (more on that below).

And then 20 short minutes later you will be sitting down to a wonderful, flavorful ravioli supper!

See the recipe card for full information on ingredients and quantities and nutritional information.

Here’s how you make this recipe

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.

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!

What to serve with this recipe

We love to supplement the tomatoes in this recipe with even more veggies! In the summer we stay on the Tomato Train with this simple Tomato Goat Cheese Salad, and in the cooler months we love this Bread Crumb Asparagus. A square of warm sheet pan focaccia is THE BEST, and for dessert? Let’s have a slice of classic chocolate chess pie!

Other ravioli recipes we love!

We want to know what you think! 🤔

If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below the recipe.

Ravioli with White Wine Tomato Sauce

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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!

• Author: Kate Morgan Jackson
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 4 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 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

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Instructions

1. 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.
2. 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.
3. 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.
4. Gently toss the ravioli with the tomato mixture and parsley.  Divide among warmed plates and serve!