Name: Marry Me Ravioli
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: Refrigerated ravioli (any filling); Salt and pepper, to taste; 1 small onion, chopped (white or yellow); 2 cloves garlic, finely chopped; ¼ cup oil-packed sun-dried tomatoes, drained of most oil and chopped; ½ cup dry white wine (or chicken stock as an alternative); 1 cup heavy cream; ½ cup shredded Parmesan cheese (room temperature); Chicken stock (for thinning sauce, as needed); Fresh basil leaves, for garnish

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This Marry Me Ravioli is my twist on the famous Marry Me Chicken, swapping the chicken for tender ravioli tossed in a rich, sun-dried tomato Parmesan cream sauce. The combination of garlic, onion, white wine, fresh basil, and cream creates a velvety, flavor-packed sauce that coats every bite of pasta. It’s quick enough for a weeknight but elegant enough to serve to guests—and yes, it’s so good, it might just win someone’s heart.

Why You’ll Love This Recipe

I love this recipe because it turns simple store-bought ravioli into a restaurant-worthy meal in under 30 minutes. The sauce has layers of flavor from the tangy sun-dried tomatoes, savory Parmesan, and fresh basil, with a splash of wine for depth. It works with any ravioli filling, so I can change it up depending on my mood—cheese, mushroom, butternut squash, or even seafood-stuffed ravioli.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Refrigerated ravioli (any filling)
Salt and pepper
Onion, chopped (white or yellow)
Garlic, finely chopped
Oil-packed sun-dried tomatoes, drained of most oil and chopped
Dry white wine (or chicken stock as an alternative)
Heavy cream
Shredded Parmesan cheese (room temperature)
Chicken stock (for thinning sauce)
Fresh basil

Directions

I start by boiling the ravioli according to the package instructions, then drain and set aside.
In a large skillet, I cook the onion, garlic, and sun-dried tomatoes over low to medium heat, using a little of the tomato oil for flavor. I cook for about 5 minutes, until the onions soften.
I deglaze the pan with white wine, letting it cook down slightly.
I pour in the heavy cream and bring to a gentle simmer, then stir in Parmesan cheese until smooth.
If the sauce feels too thick, I add chicken stock a little at a time until it reaches my desired consistency. I season with salt and pepper.
I gently toss the cooked ravioli in the sauce to coat, then top with fresh basil before serving.

Servings and timing

This recipe serves 4 and takes about 30 minutes total—10 minutes for prep and 20 minutes for cooking.

Variations

Sometimes I add grilled chicken, shrimp, or scallops to make it more filling. I’ve also used tortellini instead of ravioli, or swapped the cream for half-and-half for a lighter version. For extra heat, I stir in a pinch of red pepper flakes.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently on the stovetop with a splash of cream or chicken stock to keep the sauce silky.

FAQs

Can I use frozen ravioli?

Yes, I just cook it according to package directions before adding it to the sauce.

What wine works best?

A dry white wine like Sauvignon Blanc or Pinot Grigio works perfectly.

Can I make this without wine?

Yes, I can replace it with chicken stock for a similar depth of flavor.

How do I keep the sauce creamy when reheating?

I reheat slowly over low heat and stir in a little extra cream or stock to loosen the sauce.

What other herbs can I use besides basil?

Fresh parsley, oregano, or thyme work nicely for a different flavor profile.

Conclusion

This Marry Me Ravioli is rich, creamy, and full of bold flavors, transforming simple ravioli into a decadent meal in minutes. It’s versatile enough to work with any pasta filling or added protein, making it a recipe I can return to again and again—whether for a weeknight treat or a special dinner.