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Meat, Italy

Meat ravioli in tomato sauce

Meat ravioli in tomato sauce is a stuffed pasta dish coated in a homemade tomato sauce, serving 4, ready in 30 minutes, very easy, at €3.20 per person. The key to getting it right is cooking the ravioli gently in barely simmering water, never a hard boil, so the filling stays sealed inside.

I'm thinking plump meat filled ravioli, drowned in homemade tomato sauce and topped with parmesan.

Meat ravioli in tomato sauce
Total time
30 min
Difficulty
Very easy
Cost per person
€3.20
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring
The kids
They generally like it

Plump, meat filled ravioli that swell gently in simmering water while a tomato sauce bubbles away nearby. The sauce stays simple, just onion, garlic, and a coulis softened with a pinch of sugar, but it coats every ravioli with a richness that changes everything. The butter stirred in at the end gives that glossy finish that makes you want to mop up every last bit with bread.

This is the weeknight dish for when time is short but you still want a real hot meal on the table. Kids love the soft filling and the familiar comfort of pasta, while you keep control over the sauce that makes all the difference compared to a jarred one. Mon Chou suggests it for the nights when simplicity matters more than showing off.

The ingredients

4 people

Dairy

  • Fresh meat ravioli 500 g
  • Parmesan 40 g
  • Butter 20 g

Pantry

  • Tomato coulisoften in the pantry 400 g
  • Olive oiloften in the pantry 2 tbsp
  • Sugaroften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 1
  • Garlic 1 cloves
  • Basil 6 sprigs

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Sauté the chopped onion and garlic in the olive oil over low heat.

    Chop the onion very finely so it melts completely into the sauce.

  2. Pour in the tomato coulis, add the salt, pepper, and a pinch of sugar, then let it simmer. 15 min

    The sugar softens the tomato's acidity without making the sauce sweet.

  3. Cook the ravioli in barely simmering salted water for the time indicated on the package. 4 min

    They're done when they float to the surface and the pasta feels soft.

  4. Drain them gently and toss them in the sauce with the butter.

    The butter melts over the hot ravioli and gives a rich, glossy finish.

  5. Serve on warm plates with grated parmesan and chopped basil.

    Grate the parmesan at the last moment so it keeps all its flavor.

Our tips to get it right

  • Pick fresh ravioli over dried ones, they cook faster and stay softer once tossed in the sauce.
  • Start the tomato sauce first and let it simmer while you handle everything else, it only gets better with a little time.
  • Save a splash of the ravioli cooking water, a spoonful is enough to loosen the sauce if it reduces too much.

The variations

  • Swap the meat ravioli for ricotta and spinach ravioli for a vegetarian version that's just as satisfying.
  • Stir a splash of heavy cream into the tomato sauce for a milder version that kids tend to love.
  • For a quicker version, use a store bought tomato sauce and focus just on cooking the ravioli and plating.

What to serve it with

  • A green salad with a sharp vinaigrette
  • Crusty bread for mopping up sauce
  • Sparkling water with lemon

Storage

Keep the ravioli in sauce refrigerated in a sealed container for up to 2 days. Freezing isn't recommended since cooked ravioli turn mushy once thawed. Reheat gently in a pan over low heat with a splash of water to loosen the sauce.

Questions about this dish

Can you make the tomato sauce ahead of time?

Yes, you can make the sauce the day before and keep it refrigerated. Reheat it gently before tossing in the freshly cooked ravioli.

How much water do you need to cook the ravioli?

Use a large pot of well salted water so the ravioli have room to cook without sticking together. Water that's just barely simmering is enough.

Can you use dried ravioli instead of fresh?

Yes, but the cooking time will be longer, so check the package instructions. Fresh ravioli stay softer and cook faster.

How do you know when the ravioli are done?

They float to the surface and the pasta feels soft to the touch. Taste one to make sure the center is fully hot.

How long does it take to make a meat ravioli in tomato sauce?

Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a meat ravioli in tomato sauce?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a meat ravioli in tomato sauce cost?

About €3.20 per serving, or €12.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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