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What Sauce Goes With Chicken Ravioli?

Are you looking to cook some chicken ravioli for dinner? Wondering what sauces are the perfect pairings for this Italian dish? Thankfully, there are plenty to choose from—both light and heavy depending on how you feel. 

So what sauces go with chicken ravioli? If you use a chicken ravioli that has a lot of flavor (such as it includes mushrooms or herbs), you might want to use a plain butter or béchamel sauce. Otherwise, if the ravioli is plainer, a sauce that adds more flavor, such as a creamy tomato or mushroom sauce, is best.

Ultimately, you are going to need to decide whether or not you want the focus to remain on the ravioli.

This naturally leads us to the next question.

Can you serve chicken ravioli without sauce? Yes, of course.

Just drizzle with olive oil and season with freshly ground pepper. You can also grate some Parmesan cheese on top and garnish it with fresh herbs. 

Nevertheless, and with this in mind, let’s have a closer look at the recommended sauces and how to make them.

Sauces For Chicken Ravioli (Chicken Ravioli Sauce Options)

  • Creamy tomato sauce (with fresh tomatoes) – nice and creamy, but with a nice freshness thanks to the tomatoes
  • Classic tomato sauce – this recipe calls for canned tomatoes, making the tomato taste that much more prevalent
  • Creamy mushroom sauce – a nice and creamy mushroom sauce 
  • Garlic butter sauce – if you want the focus to be more on the ravioli, sticking to a simple butter sauce is a good option–you can even choose to omit the garlic
  • The no sauce option – a dash of olive oil and seasoning, and you’re good to go!  

Chicken Ravioli With Creamy Tomato Sauce (With Fresh Tomatoes)

This sauce beautifully combines fresh tomatoes, garlic, and herbs—and a lot of cream!


  • 3 tbsp salted butter,
  • 3 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 1 tbsp tomato paste
  •  ½ tbsp each of onion powder, dried basil, dried oregano, mustard powder
  •  ¾ cup chicken broth 
  • 1 ½ cups half and half (or 6/8 cup milk, 6/8 cup half cream)
  • 10 oz. Rotel tomatoes (you can use Roma or regular tomatoes, too)
  • 3 tbsp cream cheese, softened 1/3 cup parmesan cheese, grated
  • Hot sauce (optional)
  • Parsley, to garnish
  • Red pepper flakes, to garnish


Step One: Mince the garlic and dice and drain the tomatoes (save some of the juice if you want to thin the sauce in the end). 

Step Two: Grab a high-walled skillet and melt the butter over medium heat. 

Step Three: Once the butter is melted, add the garlic and cook for two minutes (make sure it doesn’t burn). 

Step Four: Stir in the flour and cook for 2 minutes. 

Step Five: Add the tomato paste, onion powder, mustard powder, basil, and oregano. Stir. 

Step Six: Remove the skillet from the heat and add the chicken broth little by a little while stirring continuously. Do the same with the half and half. 

Step Seven: Put the skillet back on the heat and bring it to a boil before reducing it to a simmer.  

Step Eight: Stir in the softened cream cheese and drained and diced tomatoes. (Optional, reserve some of the tomato juice in case you’d like to thin the sauce out at the end.)

Step Nine: Reduce the heat and slowly stir in the parmesan cheese—keep stirring till fully incorporated into the sauce. Taste the sauce and season if desired (your chicken broth may be salty, or it may not). Add hot sauce (i.e., red pepper sauce), if desired. 

Step Ten: Add in the cooked ravioli, plate, and garnish with red pepper flakes and parsley, if desired.  

Chicken Ravioli With Classic Tomato Sauce

If you want lobster on lobster, this is the way to go, especially if you love garlic and fragrant herbs.

Mind you; the sauce will work without the lobster, too (in case you want to lower your cholesterol intake, but then a cream sauce probably isn’t the best starting point…)!


  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 large shallot (or medium onion), finely diced
  • 3 cloves garlic, minced
  • 2 (15-ounce) cans of tomato sauce
  • Salt and freshly ground black pepper
  • 1 tsp granulated sugar
  • 1 cup heavy cream (optional)


Step One: Mince the garlic and dice the shallot or onion.

Step Two: Use a large saucepan to heat the olive oil and butter over medium heat.

Step Three: Once the butter and oil are hot, add the minced garlic and diced shallot or onion, and sauté for about 1 minute. 

Step Four: Add the tomato sauce and stir.

Step Five: Add the sugar, and season to taste with salt and pepper. 

Step Six: Turn the heat down to low and cook for 30 minutes—stir occasionally.

Step Seven: Remove from heat. Stir in the cream (optional). 

Step Eight: Add the cooked ravioli and stir gently, or plate the ravioli and spoon over the sauce. If you like, you can season with some freshly ground pepper or grate some parmesan cheese on top. 

Chicken Ravioli With Creamy Mushroom Sauce 

This creamy mushroom sauce will turn the chicken ravioli into a hearty fall or winter meal. 


  • 1 tbsp olive oil 
  • 200g cup mushrooms, sliced 
  • 2 green onions, thinly sliced 
  • 300ml cooking cream
  • 1 tbsp chopped fresh chives


Step One: Clean and slice the mushrooms, slice the green onions, and chop the chives.

Step Two: Use a large skillet to heat the olive oil over medium heat. Once hot, add the mushrooms. Cook for about 5 minutes while stirring—the mushrooms should be softened. 

Step Three: Add the green onions and pour in the cream while stirring. Bring to a boil. 

Step Four: Remove the skillet from the heat. Season with salt and add the cooked ravioli. Gently stir. 

Step Five: Plate the ravioli and season with freshly ground pepper and chives (if desired).

Chicken Ravioli With Garlic Butter Sauce

This sauce is very similar to a traditional béchamel sauce, flavored with garlic as well as a touch of herbs.

If you have chicken ravioli that are already strongly flavored by garlic, you may want to omit the garlic altogether.

If you like, you can opt for some fresh herbs instead, though the sauce is also perfectly delicious when plain. 


  • 1/3 cup butter
  • 2 tsp minced garlic
  • 1 tbsp white wheat flour
  • 1 cup whole milk
  • A pinch of dried oregano, basil, and parsley
  • Salt and pepper to taste


Step One: Mince the garlic. 

Step Two: Use a small saucepan to melt the butter over medium heat. Stir, or swirl the pan to distribute the butter as it melts.

Step Three: Once the butter is fully melted, add the garlic and cook for half a minute to a minute while stirring. The garlic should be fragrant. 

Step Four: Add the flour while stirring and keep stirring for one minute. 

Step Five: Slowly whisk in about 1/4 of the milk until completely combined. Then whisk in the rest of the milk. 

Step Six: Add the spices and let cook for a couple of minutes, gently stirring. 

Step Seven: Remove from heat and add the cooked ravioli. Give it a gentle stir, then plate and serve. Alternatively, plate the ravioli first and spoon over the sauce. Season with freshly ground pepper and/or some grated parmesan cheese. Garnish with fresh basil, if desired. 

The No Sauce Option

If you’re in a rush, don’t worry–you can serve chicken ravioli without a sauce.

Simply drizzle some olive oil on top, and season with salt and freshly ground pepper to taste.

You can also opt to grate some parmesan cheese on top and garnish it with some fresh basil or parsley. 

The Side Salad

A simple garden salad using fresh lettuce, some cocktail tomatoes, and cucumber will go well with chicken ravioli. 

Make a simple dressing using olive oil and balsamic vinegar with a touch of salt.


As you can see, you have several options for sauce when it comes to chicken ravioli.

What is best for you, however, will mostly depend on how much flavor your ravioli provides, how much you want to boost the flavor profile, and what ingredients you have lying around (or can get your hands on!)

Love Ravioli? Wondering what the best sauces are for other types? Then my other related guides may be of interest: