Marinara Sauce for Ravioli
Updated on June 5, 2024 by Rodney • This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. • 1 Comment • Jump to Recipe
Make the perfect marinara sauce for your ravioli with this easy recipe. Freeze the extra sauce for later use or share it with your loved ones.
I recently bought some fresh ravioli and wanted to make a new marinara sauce recipe to go with it.
It was really good so I decided to share the detail with all of you. Keep in mind, that this recipe makes a lot of sauce. So unless you are feeding a small army, you may have to jar some or gift some away.
The good news is that this marinara sauce freezes very well. If you plan on using it later and don’t feel like sealing up a bunch of jars this may be the way to go. If you are going to store the sauce in mason jars, make sure you seal them properly!
How to Seal Mason Jars
- Using a ladle, fill sterilized mason jars leaving about 1/2 inch of headspace.
- Remove any air bubbles by inserting a flexible spatula down the sides of the jars. Adjust headspace if necessary.
- Wipe jar rims, place lids on jar and screw on bands finger tight.
- Place jars in a large pot of boiling water for 20 minutes. Move jars to a cooling rack and let cool until the lids “pop”. Do not tighten bands. Let jars cool for at least 4 hours. Test seal by pressing the center of the lid. It should not give. If it makes a popping sound, it has NOT been sealed.
Recipe Variation
In addition to the carrots, you can add some sliced mushrooms if you like. My family doesn’t care much for mushrooms so I often leave them out when making this recipe.
Alcohol Warning
Please take into consideration that some of the alcohol in this recipe may not completely burn off and the remains could be of significant concern to recovering alcoholics, parents, and others who have ethical or religious reasons for avoiding alcohol.
Ingredient Substitution
If you prefer to make this marinara sauce without the red wine you can substitute for 1/2 cup of red wine vinegar and 1/2 cup of water.
They also sell alcohol-free red wine which is a good option if you want to avoid alcohol but still get the flavor of red wine.
Serving Suggestions
You can use this sauce with any kind of ravioli you want. You can use frozen or fresh ravioli. I like this sauce with a sausage and cheese ravioli.
Gather your Ingredients
You will need the following ingredients to make this Marinara Sauce for Ravioli recipe. For ingredient amounts please refer to the printable recipe card at the bottom of this post.
- Olive Oil & Vegetable Oil – Try to use a good quality oil
- Yellow Onion – You can use sweet brown onion as well
- Garlic Cloves – If you must you can use the jar stuffed
- Tomato Paste – Use a good quality tomato paste like Hunt’s (no affiliation)
- Carrots
- Dried Parsley Flakes, Dried Oregano, Dried Basil – For that authentic Italian Flavor
- White Sugar
- Crushed Red Pepper Flakes – Use more or less to taste
- Salt & Ground Black Pepper
- Crushed Tomatoes & Tomato Sauce – Use the best quality you can get. Key ingredient.
- Water
- Red Wine – Different substitutions are available (listed above)
How to Make Marinara Sauce for Ravioli
- In a large pot, heat both oils. Add the onions and garlic and cook until soft.
- Stir in the tomato paste and cook for about 5-7 minutes. Add the carrots and cook for an additional 5 minutes.
- Add the parsley, oregano, basil, sugar, crushed red pepper flakes, salt, black pepper. Mix till combined.
- Stir in the crushed tomatoes, tomato sauce, and water and let simmer for 1 hour, stirring at the 30 minute mark. If the sauce is too thick at this point you can add a little more water.
- Add the red wine (or substitute) for the final 15 minutes of cooking.
Printable Recipe Card
Marinara Sauce for Ravioli
Equipment
Ingredients
- 2 Tbsp Olive Oil
- 2 Tbsp Vegetable Oil
- ½ cup Yellow Onions, diced
- 2 tsp Garlic Cloves, minced
- 12 oz Tomato Paste
- ¼ cup Carrots, finely chopped
- 2 Tbsp Dried Parsley Flakes
- 3 Tbsp Dried Oregano
- 3 Tbsp Dried Basil
- 2 Tbsp White Sugar
- ⅛ Tsp Crushed Red Pepper Flakes, or to taste
- 1 Tbsp Salt
- 2 tsp Ground Black Pepper
- 30 oz Crushed Tomatoes
- 15 oz Tomato Sauce
- 2 cups Water
- 1 cup Red Wine
Instructions
- In a large pot, heat both oils. Add the onions and garlic and cook until soft.
- Stir in the tomato paste and cook for about 5-7 minutes. Add the carrots and cook for an additional 5 minutes.
- Add the parsley, oregano, basil, sugar, crushed red pepper flakes, salt, black pepper. Mix till combined.
- Stir in the crushed tomatoes, tomato sauce, and water and let simmer for 1 hour, stirring at the 30 minute mark. If the sauce is too thick at this point you can add a little more water.
- Add the red wine (or substitute) for the final 15 minutes of cooking.
Notes
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.