Cheese Ravioli's Saucy Partners: Finding The Perfect Match

There are many different sauces that can be paired with five-cheese ravioli. The choice of sauce depends on personal preference, but some popular options include a simple cream sauce, a tomato-based sauce, or a brown butter sauce.

For a quick and easy option, a simple cream sauce can be made with just a few ingredients such as cream, sun-dried tomato pesto, garlic, and basil. This type of sauce is perfect for cheese-stuffed ravioli and can be ready in just a few minutes.

Another option is to pair the five-cheese ravioli with a tomato-based sauce, such as a traditional marinara sauce made with cherry tomatoes, garlic, onion, and basil. This type of sauce adds a tangy flavour to the dish and can be enhanced by adding ingredients such as red chilli pepper flakes.

For a more indulgent option, a brown butter sauce made with Land O Lakes® Butter with Olive Oil & Sea Salt Half Sticks can be drizzled over the ravioli. This type of sauce is quick and easy to make and adds a rich, buttery flavour to the dish.

No matter which sauce you choose, five-cheese ravioli is a delicious and versatile dish that can be enjoyed in a variety of ways.

Lemon basil butter sauce

A lemon basil butter sauce is a great option for five cheese ravioli as it is light, refreshing, and can be made in under 30 minutes. The sauce is the star of this dish, with its fresh and tasty flavour. The recipe below serves four people.

Ingredients

• 22 ounces frozen five cheese ravioli
• 2 half sticks (1/2 cup) of butter
• 1 tablespoon minced shallot
• 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped basil
• Salt and black pepper to taste
• 1/3 cup shredded Parmesan cheese for garnish
• Extra basil for garnish (optional)

Method

• Bring a large pot of water to boil. Add a pinch of salt and cook the ravioli according to the package instructions. Drain and set aside.
• While the ravioli is cooking, make the butter sauce. In a small saucepan, melt the butter over medium heat. Add the shallot and cook until tender, which should take about two minutes.
• Stir in the lemon zest, lemon juice, and basil. Cook for an additional 2 minutes.
• Season with salt and pepper, to taste.
• Pour the ravioli into a serving bowl. Pour the lemon basil butter sauce over the ravioli and stir gently to combine.
• Garnish with Parmesan cheese and extra basil, if desired. Serve immediately.

Brown butter sauce

Ingredients:

• Butter
• Fresh sage
• Lemon juice
• Parmesan cheese
• Salt
• Ravioli of your choice (cheese, butternut squash, lemon ricotta, or mushroom)

Instructions:

• Cook the ravioli according to the package directions.
• In a large heavy saucepan, melt the butter over medium heat. Cook the butter for around 5-7 minutes, stirring constantly, until it turns golden brown.
• Quickly mix in the sage and salt, then remove the sauce from the heat.
• Drain the ravioli, reserving a small amount of pasta water.
• Add the ravioli, pasta water, and lemon juice to the butter sauce. Gently toss everything together to coat the ravioli evenly.
• Garnish the ravioli with freshly grated Parmesan cheese and chopped fresh sage, if desired.

This brown butter sauce can be made ahead of time and stored in an airtight container in the refrigerator for up to four days. It can also be frozen for two to three months. When ready to serve, simply reheat the sauce and toss it with your cooked ravioli.

Cream sauce

A simple cream sauce is a great pairing with five-cheese ravioli. Here is a recipe for a delicious cream sauce that can be made in just 5 minutes:

Ingredients:

• 3 tbsp sun-dried tomato pesto
• 1 clove garlic, minced
• 3-4 fresh basil leaves, sliced
• 125ml/1/2 cup light/single cream (or heavy cream, creme fraiche, or Greek yoghurt)
• 125ml/1/2 cup reserved pasta water
• Parmesan cheese, to serve

Method:

• Cook the ravioli according to the package directions.
• Start making the sauce immediately after adding the ravioli to the boiling water. Add the sun-dried tomato pesto and garlic to a frying pan over low heat. Stir, then add the basil leaves and cream, and let the mixture simmer for 1-2 minutes.
• When the ravioli is cooked, drain it but reserve 1/2 cup of the water. Add the ravioli and half of the water to the pan with the sauce. Toss to combine and season with salt and pepper to taste. Add the rest of the water if the sauce is too dry.
• Serve with freshly grated Parmesan cheese. You can also sprinkle some herb and garlic breadcrumbs over the ravioli for extra flavour and texture.

Tips:

• For a lighter sauce, use light/single cream.
• You can experiment with different types of pesto, such as basil pesto, Tuscan kale pesto, or fiery red chilli pesto.
• If using creme fraiche or Greek yoghurt, add them over very low heat to prevent the dairy from splitting.
• This sauce can also be used with chicken. Add some spinach or your favourite vegetable for a quick and protein-packed meal.

Marinara sauce

Ingredients:

• Olive oil
• Yellow onion (large, diced)
• Garlic (thinly sliced)
• Red chili pepper flakes
• Fresh basil leaves
• Cherry tomatoes (whole)
• Parmesan cheese (shaved or grated)
• Salt and black pepper to taste

Instructions:

• Add olive oil, onion, garlic, chili pepper flakes, and half the basil leaves to a large saucepan. Sauté on medium-high heat for about 5 minutes, stirring frequently, until the onions are soft and translucent.
• Add the cherry tomatoes and cook for another 1-2 minutes until they start to burst.
• Pour in your favourite marinara sauce and bring it to a boil. Then, reduce the heat to a simmer.
• Season the sauce with salt and pepper according to your taste preferences. Keep the sauce warm on low heat.
• Cook the five-cheese ravioli according to the package instructions, making sure not to overcook it. Drain the ravioli well after cooking.
• Serve the ravioli with the warm marinara sauce. Garnish with some freshly torn basil leaves and enjoy the combination of flavours!

This marinara sauce is a quick and easy way to enhance the flavour of five-cheese ravioli. The tanginess of the tomato-based sauce balances the creaminess of the cheese, creating a delightful culinary experience.

Additionally, you can elevate this dish further with some simple toppings. For a touch of freshness, sprinkle some freshly grated Parmesan cheese and chopped parsley on top of the ravioli. You can also add a sprinkle of herb and garlic breadcrumbs, known as "pangrattato" in Italian, for an extra crunch and burst of flavour.

So, the next time you're looking to impress your family or friends with a delicious pasta dish, consider preparing five-cheese ravioli with a mouthwatering marinara sauce. Bon appétit!

Tomato and basil sauce

Ingredients:

• Olive oil
• 1 large yellow onion, diced
• 3-4 cloves of garlic, thinly sliced or minced
• Red chilli pepper flakes
• Fresh basil leaves, torn or sliced
• Cherry tomatoes, whole
• Parmesan cheese, shaved or grated
• Salt and pepper to season
• Chicken broth or vegetable broth
• Heavy cream or milk
• Sun-dried tomatoes in herbed oil, drained and roughly chopped

Optional Ingredients:

• Oregano, fresh or dried
• Parsley, chopped, for garnish
• Sun-dried tomato pesto or paste
• Thyme, rosemary, or marjoram, fresh or dried

Cooking Instructions:

• Add olive oil, onion, garlic, chilli pepper flakes, and half the basil leaves to a large saucepan. Sauté on medium-high heat for about 5 minutes, stirring frequently, until the onions are soft and translucent.
• Add the cherry tomatoes and cook until they start to burst, about 1-2 minutes.
• Pour in your favourite marinara sauce and bring to a boil, then reduce to a simmer. You can also add crushed tomatoes and chicken/vegetable broth for a slightly different flavour.
• Season with salt and pepper to taste. Keep the sauce warm on low heat.
• Cook the Five-Cheese Ravioli according to the package instructions. Drain well and set aside.
• For a creamy sauce, heat another saucepan and add sun-dried tomato pesto/paste, garlic, and sliced basil leaves. Let it simmer for 1-2 minutes. Then, add heavy cream or milk and stir.
• Combine the cooked ravioli with the warm sauce. Gently toss or stir to coat the ravioli.
• Serve immediately, garnished with freshly grated Parmesan cheese, chopped parsley, and/or extra basil leaves.

Tips:

• If you prefer a thinner sauce, increase the amount of broth or cream used.
• For a stronger basil flavour, add more fresh basil leaves or opt for dried basil, which has a more concentrated flavour.
• If you're short on time, you can use dried herbs instead of fresh ones. Use half the amount of dried herbs as you would use fresh.
• You can also sprinkle herb and garlic breadcrumbs (pangrattato) on top for added texture and flavour.

Frequently asked questions