Cheese Ravioli in a creamy tomato sauce with broccoli is one of the easiest stovetop dinners to pull off. The pillowy pasta soaks up all that rich, savory flavor for a meal that hits every time!
For more pasta recipes, try my Crockpot Lasagna and Herb and Ricotta Filled Pasta next.
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The Best Cheese Ravioli
Cheese ravioli is the kind of dinner you’d expect from your favorite Italian restaurant, but easier and ready in about 30 minutes. The sauce is layered with flavor, rich and creamy with just enough tang from the tomatoes to balance out the cheese-stuffed ravioli.
No need to make it from scratch either. Whether you’re using fresh or frozen ravioli, this recipe turns a simple shortcut into something that feels thoughtful and homemade. And since it’s vegetarian, it’s perfect for meatless Mondays or when you want something hearty without the heaviness.
Ingredients
- Cheese ravioli: I use fresh or frozen depending on what I have on hand. Either way, the cheesy filling makes this dish feel extra comforting without much effort.
- Broccoli florets: I like adding broccoli because it brings some texture and color to the plate and helps balance the richness of the sauce
- Olive oil or butter: A quick sauté in either gives the sauce a solid flavor base; butter makes it richer while olive oil works great too
- Tomato sauce: This is the backbone of the recipe, giving it that classic Italian restaurant vibe and pairing perfectly with the creamy elements
- Heavy cream: Just a splash transforms the tomato sauce into something silky and smooth while mellowing out the acidity
- Garlic powder and onion powder: These pantry staples add depth quickly, especially when I don't feel like chopping fresh ingredients
- Seasoned salt: It’s a shortcut to layered seasoning, tying all the flavors together without needing a ton of extra spices
- Sugar: A pinch helps round out the flavor and soften the tang of the tomato sauce
- Mozzarella cheese: It melts into the sauce, delivering that irresistible gooey, stretchy finish
- Parmesan cheese: Adds a salty, nutty bite that keeps the sauce interesting and well-balanced
- Salt and pepper: I always do a final taste test and adjust as needed to ensure every bite is perfectly seasoned
How to Make Cheese Ravioli
See recipe card for ingredient quantities and full instructions.
Cook the Ravioli and Broccoli
Bring a large pot of salted water to a boil. Add the cheese ravioli and cook according to the package instructions. During the last 2–3 minutes, toss in the broccoli florets so they cook right alongside the pasta.
Make the Sauce
While the pasta cooks, heat olive oil or butter in a large skillet over medium heat. Pour in the tomato sauce and stir in the garlic powder, onion powder, seasoned salt, and a bit of sugar. Let it simmer for about 3–4 minutes until everything is well combined and the flavors start to come together.
Finish the Dish
Stir in the cream and let the sauce simmer for another 2–3 minutes until smooth and slightly thickened. Add the drained ravioli and broccoli to the skillet. Gently fold everything together until the pasta is coated.
Add the Cheese and Serve Ravioli
Sprinkle in the mozzarella and Parmesan cheese. Stir until the cheese melts and the sauce is gooey and creamy. Serve warm, and top with more cheese or fresh basil if you’re feeling fancy
Pro Tips
- Use fresh or frozen ravioli. Either works great. Just follow the package instructions and adjust your cook time as needed.
- Add the broccoli at the right time. Toss it in during the last few minutes of boiling so it stays tender but not mushy.
- Don’t skip the sugar. A small amount balances the acidity of the tomato sauce and rounds out the flavor.
- Let the sauce simmer. Give it a few minutes after adding the cream so it thickens slightly and coats the pasta better.
- Fold gently. When mixing in the ravioli, be careful not to tear them. Use a soft hand or a rubber spatula.
- Cheese last for best texture. Stir the cheese in at the end so it melts evenly and makes the sauce creamy.
- Taste before serving. The cheese adds saltiness, so always taste the finished sauce before adding more salt and pepper.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or water to loosen the sauce and warm it gently on the stove or in the microwave. The ravioli may absorb some of the sauce over time, so giving it a quick stir helps bring everything back together.
What to Serve with Cheese Ravioli
- Garlic Bread: Buttery, crispy, and perfect for soaking up extra sauce.
- Green Salad: This adds a fresh contrast to the creamy pasta.
- Sautéed Green Beans: A quick veggie side that’s light but flavorful.
Recipe Variations
- Cheese and Spinach Ravioli. Swap in cheese and spinach ravioli for extra flavor and a little added greenery in every bite.
- Add Meat. Stir in cooked ground beef or Italian sausage for a heartier version. You can use my spaghetti sauce recipe as a base if you want a richer, meatier flavor.
FAQ
What are good fillings for ravioli?
Good fillings for ravioli range from creamy cheeses like ricotta and mozzarella to heartier options like spinach, mushrooms, or seasoned meats. You’ll also find variations with butternut squash, lobster, or even pumpkin for something a little different. The filling really sets the tone, so choose based on the sauce and flavors you’re pairing it with.
Do I need to thaw frozen ravioli before cooking?
Nope! Just drop them straight into boiling water and cook according to the package instructions. They’ll float to the top when they’re ready.
How can I tell when the sauce is done?
Once it looks smooth and slightly thickened, you’re good to go. It should coat the back of a spoon without being too runny.
More Pasta Recipes
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📖 Recipe
Ingredients
- 1 package about 20 oz Cheese ravioli, fresh or frozen
- 1 cup Broccoli florets fresh or frozen, chopped into bite size pieces
- 1 tablespoon Olive oil or butter
- 2 cups Tomato sauce
- ½ cup Heavy cream or milk for a lighter version
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Seasoned salt adjust to taste
- ½ –1 teaspoon sugar to balance acidity
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add ravioli and cook according to package instructions. In the last 2–3 minutes, toss in the broccoli florets to cook with the pasta.
- Drain the ravioli and the broccoli florets and set them aside.
- In a large skillet, heat the olive oil or butter over medium heat. Add in the tomato sauce, garlic powder, onion powder, seasoned salt, and sugar. Stir everything together until it is fully combined, and simmer for 3–4 minutes.
- Now stir in the cream and simmer for another 2–3 minutes until smooth and slightly thickened. Next, add the cooked ravioli and broccoli to the skillet with the sauce.
- Gently fold the ravioli and broccoli into the sauce until it is coated and mixed in. Sprinkle in mozzarella and Parmesan cheese, stir until melted and gooey.
- Plate warm with extra cheese or fresh basil if desired, and Enjoy!
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