Roasted Garlic Ravioli Recipe

If you’re looking for the ultimate “hug in a bowl,” you’ve officially found it! This Roasted Garlic Ravioli is the kind of dish that makes your whole house smell like a dreamy Italian bistro. We’re taking simple, store-bought ravioli and elevating it with a sauce made from buttery, caramelized roasted garlic, luscious cream, and sweet blistered tomatoes. It’s elegant enough for a date night but easy enough for a cozy Tuesday on the couch—trust me, one bite of that silky, garlic-infused sauce and you’ll be hooked!

Why You’ll Love This Recipe

• Flavor Explosion: Roasting the garlic transforms it from sharp and pungent to sweet, mellow, and spreadable. It’s a total game-changer for the sauce!
• Simple Elegance: Using high-quality store-bought ravioli saves so much time, while the homemade sauce makes it feel like a gourmet meal.
• The Texture: You get the pop of juicy cherry tomatoes paired with a velvety cream sauce that clings to every single piece of pasta.
• Pure Comfort: It’s warm, cheesy, and incredibly satisfying—perfect for when you need a little extra soul-soothing food.

Ingredients

Gather up these goodies to get started:

• Cheese Ravioli: The star of the show; you can use fresh, frozen, or refrigerated.
• Whole Garlic Heads: We’re using two whole heads because roasted garlic is mild and addictive!
• Olive Oil: Used for roasting the garlic and sautéing the tomatoes for a rich base.
• Cherry Tomatoes: These add a beautiful pop of color and a burst of acidity to balance the cream.
• Heavy Cream: This creates that “luscious” factor we’re looking for in the sauce.
• Grated Parmesan Cheese: Adds a salty, nutty depth and helps thicken the sauce so it sticks to the pasta.
• Italian Seasoning: A quick way to bring in those classic herb notes like oregano and basil.
• Red Pepper Flakes: Just a hint for a tiny kick of heat, but feel free to add more if you like it spicy!
• Salt and Black Pepper: To make all those savory flavors sing.
• Fresh Basil: The perfect bright, peppery finish to garnish your plate.
• Extra Parmesan: Because you can never really have too much cheese, right?

Note: The full list of ingredients with exact measurements can be found right under this article in the recipe card.

How to Make the Roasted Garlic Ravioli

Step 1: Roast the Garlic

First things first, preheat your oven to 400°F. Slice the very tops off your garlic heads to expose the cloves, drizzle them with a bit of olive oil, and wrap them snugly in foil. Roast them for about 35–40 minutes. You’ll know they’re ready when your kitchen smells amazing and the cloves are soft and golden.

Step 2: Boil the Pasta

While the garlic is doing its thing, bring a large pot of salted water to a boil. Cook your ravioli according to the package directions—just be sure not to overcook them! Drain them and set them aside for a moment.

Step 3: Make the Garlic Paste

Once the garlic is cool enough to touch, squeeze those soft, caramelized cloves out of their skins into a small bowl. Mash them with a fork until you have a smooth, fragrant paste.

Step 4: Sauté and Simmer

Heat the remaining olive oil in a large skillet over medium heat. Toss in the cherry tomatoes and cook them for a few minutes until they start to blister and soften. Stir in that glorious garlic paste, heavy cream, Italian seasoning, red pepper flakes, salt, and pepper. Let it simmer gently for about 3–4 minutes until it starts to come together.

Step 5: Toss and Thicken

Gently add your cooked ravioli into the skillet, tossing them carefully so they’re all bathed in the sauce. Sprinkle in the Parmesan cheese and keep stirring until the sauce thickens up and hugs the ravioli perfectly.

Step 6: Garnish and Glow

Remove the skillet from the heat, top with a handful of fresh chopped basil, and serve it up with an extra dusting of Parmesan. Dig in while it’s hot!

Pro Tips for Making the Recipe

• Don’t Rush the Garlic: The magic is in the roasting! Make sure it’s truly soft and golden so it blends perfectly into the cream.
• Save Some Pasta Water: If your sauce gets too thick after adding the cheese, a splash of starchy pasta water will thin it out while keeping it silky.
• Blister those Tomatoes: Let the tomatoes sit in the hot oil for a minute without stirring too much; that slight char adds so much flavor.

How to Serve

This ravioli is a star on its own, but you can definitely round out the meal! Serve it with a crispy Caesar salad or some crusty garlic bread to soak up every last drop of that sauce. For a wine pairing, a chilled Pinot Grigio or a light Sauvignon Blanc works beautifully with the creamy garlic flavors.

Make Ahead and Storage

Storing Leftovers

Got leftovers? Lucky you! Keep them in an airtight container in the fridge for up to 3 days.

Freezing

I don’t recommend freezing the assembled dish as the cream sauce can separate and the ravioli may get mushy. However, you can roast the garlic in advance and freeze the paste for up to 3 months!

Reheating

The best way to reheat is in a skillet over low heat with a tiny splash of milk or water to loosen the sauce back up. You can use the microwave in 30-second bursts, but the stove keeps the texture much better.

FAQs

1. Can I use a different type of ravioli? Absolutely! While cheese ravioli is a classic, this roasted garlic sauce tastes incredible with spinach and ricotta, mushroom, or even chicken-filled ravioli.

2. Is the garlic flavor too strong? Not at all! Roasting garlic actually removes the “bite” and turns it sweet and mellow. It’s much gentler than raw or sautéed garlic, so don’t be afraid of using two whole heads.

3. What can I use instead of heavy cream? If you want something a little lighter, you can use half-and-half, though the sauce won’t be quite as thick. For a dairy-free version, full-fat coconut milk or a creamy oat milk can work in a pinch!

4. Can I add a protein to this? Yes! This recipe is wonderful with some grilled chicken strips, sautéed shrimp, or even some crispy pancetta stirred in at the end for a salty crunch.