Rosé Sauce with Ricotta Ravioli

Rosé Sauce with Ricotta Ravioli
This is a quick and low touch rosé pasta (rosé pasta = the best pasta) where the only things you need to chop is onion, garlic and some sun-dried tomatoes. I'm absolutely obsessed with it at the moment and want to eat it every night for the rest of my life. If you want to make the ravioli yourself, I have a similar Ricotta Ravioli Recipe you can riff off - for my filling I simply processed the ricotta with grated Parmesan (Grana Padano or Parmigiano Reggiano), a gooood glug of extra virgin olive oil, salt and black pepper and it was *chef's kiss*.


  • 3 tbsp extra virgin olive oil
  • ½ red onion, finely diced
  • 4 cloves garlic, finely chopped or grated
  • 1 tsp chilli flakes (optional)
  • 80g double concentrate tomato paste
  • 300ml cream
  • 100g sundried tomatoes, thinly sliced
  • 2 cups baby spinach
  • 300g ravioli - I like ricotta (approx 300g is fine, they seem to weigh 275g and 325g at my local supermarkets)
  • 2 tbsp butter
  • Parmesan, to serve

Serves 2-3


  1. Prepare a pot of salted, boiling water for your pasta.
  2. Heat olive oil in pan over medium heat for the sauce, then saute red onion, garlic and (optional) chilli flakes with a good pinch of salt, until soft.
  3. Add tomato paste and cook, stirring, until colour has deepened (about 2 mins).
  4. Add cream and sundried tomatoes and stir until combined, then simmer on low for a few minutes, until tomatoes are tender.
  5. Meanwhile, cook ravioli until al dente, reserving 1 cup of pasta water.
  6. Before adding pasta to the sauce, add baby spinach and stir through until incorporated.
  7. Strain pasta, and add to the sauce with butter.
  8. Toss well to combine, stirring until sauce is glossy.
  9. Loosen up with some starchy pasta water, taste and season and serve with Parmesan and chilli flakes.

Leave a comment

Please note, comments need to be approved before they are published.