Spiked Tomato Cream Sauce over Ravioli

This decadent tomato cream sauce has an intensified flavor from a little wine and is seasoned with fresh basil and grated Parmesan cheese. Serve it over ravioli for a one-dish meal. Celebrating? This is your recipe!

Spiked Tomato Cream Sauce and Ravioli Recipe

This tomato cream sauce is a big ‘ole pot of love.

Why? It’s often requested by loved ones on special occasions, like Valentine’s Day. It’s a recipe that quickly comes to mind when friends, such as new parents, are in need of some pampering. And, it’s the perfect birthday recipe…and today just happens to be my birthday!

Tomato Cream Sauce

Even though this dish screams extravagance, it’s actually really easy to prepare. I love to serve it over raviolis…and there’s a wide range of choices out there from lobster or wild mushroom to a three cheese variety. Toss the ravioli into the sauce during the last 5 or 6 minutes of cook time and it’s a one-dish meal that is ready in under 30 minutes.

Tomato Cream Sauce with or without Vodka

I am frequently asked whether the addition of alcohol to this recipe is necessary.  And, it is absolutely not required. Tomatoes, garlic, cream…it’s always going to taste good. However, I always add a little wine.  (Yes, you could use vodka too.) The alcohol intensifies the tomato flavor and much, but not all, of the alcohol cooks off. Read more about this debate in Ask the Food Lab over at Serious Eats.

Ravioli with Tomato Cream Sauce

If I were going out on the town to celebrate, I’d definitely order an entree that involves a tomato cream sauce and pasta (and a little seafood too.) But, I’m perfectly happy enjoying this lovely dish at home tonight. (P.S. That’s my favorite salad with red wine vinaigrette up there in the corner. It’s on the menu too!)

Tomato Cream Sauce over Ravioli
This decadent tomato cream sauce with basil and Parmesan cheese has an intensified flavor from a little wine. Serve it over ravioli for a one-dish meal.
Serves: 6 servings
  • 28 ounce can crushed tomatoes
  • 2 12.5 ounce cans diced tomatoes, drained
  • 3 garlic cloves minced
  • ½ cup white wine
  • 2 cups heavy whipping cream
  • 6 Servings of ravioli. frozen
  • ¼ cup fresh basil, cut into thin strips
  • Freshly grated Parmesan cheese
  1. Mix crushed tomatoes, diced tomatoes, garlic and wine together in a large pot.
  2. Bring mixture to a boil then reduce heat and simmer for about 7 minutes.
  3. Stir in cream, basil and raviolis and simmer for about 5 minutes more.
  4. Garnish with basil and serve with freshly grated Parmesan cheese.
Sauce may be frozen. For best results, use within two months of freezing.


Spiked Tomato Cream Sauce and Ravioli Recipe


  1. Hi Marjory. Really nice recipe. And I must give it a try soon. I have a package of ravioli in the fridge, that will get a good dousing of this sauce. I like adding wine to these types of dishes, but didn’t realize it intensified the tomato flavor … now I know why. Thanks for the recipe.

  2. You got my attention with “spiked”, my dad loved a sauce like this, his favorite!!

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