Creamy Garlic Parmesan Ravioletti: Teeny Tiny Raviolis
The Tiniest Little Raviolis Ever
I knew when I found these teeny tiny little raviolis that i was making ravioli this week. They are just so tiny and cute I had to see how they cooked up!
And honestly, they did not disappoint! I found an 8-ounce box of ravioletti at World Market, which are basically little mini ravioli, and immediately knew they needed to make an appearance in dinner this week.
For this recipe, we’re pairing them with a creamy garlic Parmesan tomato sauce made with whole peeled tomatoes, fresh garlic, tomato paste, Italian seasoning, and just a little red pepper flakes. It’s simple, full of flavor, and the perfect sauce to coat all those little ravioli.
Let’s Make a Really Good Homemade Tomato Sauce
I decided to go with a creamy garlic parm marinara, start off by sauteeing some minced garlic and tomato paste, throw in your seasonings, then we are going to blend up some good whole tomatoes, toss in that tomato paste mixture and blend again
One little thing I love about this method is that blending the garlic and tomato paste mixture right into the whole tomatoes gives you a really flavorful, consistent sauce without having to chop or crush the tomatoes yourself.
Once everything is blended, pour it back into your Dutch oven, season with salt and pepper, and let it gently simmer for about 25–35 minutes. This gives the tomato sauce time to thicken and lets all those garlic, tomato, and Italian seasoning flavors come together.
A little tip: Keep the sauce at a gentle simmer rather than letting it rapidly boil. Since we’re cooking it uncovered, give it an occasional stir to keep it from scorching on the bottom.
Once the tomato sauce has had time to simmer, stir in the heavy cream and freshly grated Parmesan. The cream takes that tomato base from classic marinara to a rich, creamy sauce, while the Parmesan adds even more savory flavor.
You can also stir in some fresh spinach if you’d like. It wilts right into the warm sauce!
tiny Ravioli
While the sauce is simmering, cook your ravioletti according to the package directions. Before draining, make sure to save about a cup of that pasta water!
Add the cooked ravioli right into the sauce and gently toss everything together. If the sauce is a little thicker than you’d like, add a splash of reserved pasta water to loosen it up. The starch in the pasta water helps the sauce cling to the ravioli instead of just pooling at the bottom of your bowl.
Finish with a little extra freshly grated Parmesan and fresh basil, and dinner is ready!
It’s creamy, garlicky, packed with tomato flavor, and those little ravioli make it extra fun. Definitely one to add to your weeknight dinner rotation!
this is such a cute, simple and fun dinner! let me know if you give this one a try!
A Few Common Questions
Can I use regular-sized ravioli instead of ravioletti?
Absolutely! Regular cheese ravioli will work just fine. Just follow the package cooking instructions and adjust as needed for the size of your pasta. (you may want to double the sauce, depending on how much ravioli you are preparing)
Can I make the tomato sauce ahead of time?
Yes! You can prepare the tomato sauce through the simmering step ahead of time and refrigerate it. When you’re ready to serve, gently reheat it, then stir in the heavy cream and Parmesan before adding your cooked ravioli.
Why should I save pasta water?
Pasta water contains starch released during cooking. Adding a little to your sauce helps loosen it while giving it a consistency that coats the ravioli beautifully.
Can I blend the sauce completely smooth?
Yes! The sauce is already blended with the tomatoes, garlic, and tomato paste, but you can carefully blend it again after simmering if you prefer a completely smooth consistency.
Creamy Garlic Parmesan Ravioli
Print Recipe
Ingredients
- 2 tbsp oil
- 3 garlic cloves thinly sliced
- 2 tbsp tomato paste
- ½ tsp red pepper flakes
- 1 tsp Italian seasoning
- 1 28 oz can whole peeled tomatoes
- 2 tsp salt or to taste
- ½ tsp black pepper
- 2 tbsp butter
- 1/2 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 3-5 oz fresh spinach
- 2 lb fresh cheese ravioli
- Reserved pasta water as needed
Instructions
- Add the whole peeled tomatoes and their juices to a blender. Blend until mostly smooth and set aside.
- Heat the olive oil in a large Dutch oven over medium-low heat. Add the garlic and cook for 2–3 minutes, stirring frequently, until fragrant and softened. Be careful not to brown or burn the garlic.
- Stir in the tomato paste and cook for another 2–3 minutes. Add the red pepper flakes and Italian seasoning, stirring for about 30 seconds.
- Add the mixture to blender and blend everything. Pour it all back into the dutch oven and give a stir. Season with salt and black pepper. Bring to a gentle simmer, then reduce the heat to low. Simmer uncovered for 25–35 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have developed.
- Meanwhile, cook the ravioli according to the package directions. Before draining, reserve about 1 cup of pasta water.
- If you’d like a completely smooth sauce, carefully blend it until smooth. Return it to the Dutch oven over low heat. Stir in the heavy cream and Parmesan until combined.
- Stir in the spinach, allowing the spinach to wilt into the sauce.
- Add the cooked ravioli to the sauce and gently toss to coat. Add a splash of reserved pasta water as needed to loosen the sauce and help it cling to the ravioli.
- Finish with additional freshly grated Parmesan and fresh basil, if desired.
Notes
- Keep the tomato sauce at a gentle simmer rather than a rapid boil to prevent scorching.
- The sauce will thicken as it simmers. Use reserved pasta water to adjust the consistency once the ravioli are added.
