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What Sauce Goes With Sausage Ravioli?

Are you looking to cook up some sausage ravioli? Wondering what sauce works best with a hearty meal of sausage ravioli? Then you’ve come to the right place. We will help you pair sausage ravioli with the perfect sauce. 

So what sauces go with sausage ravioli? If it’s a spicy version of sausage ravioli, you may want to stick to a cream sauce to balance out the flavor. However, a red pepper sauce will also pair beautifully. If you have a sausage ravioli that uses less spicy sausages, a mushroom and tomato cream sauce will work well, as will a carbonara sauce. 

A lot depends on the ravioli and your preferences, of course.

But do you even need a sauce for sausage ravioli? No, if you prefer, you can simply drizzle it with olive oil and season with salt and freshly ground pepper; that works, too. 

You can garnish it with some basil chiffonade for extra flavor. 

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

Sauces For Sausage Ravioli (Sausage Ravioli Sauce Options)

  • Mushroom and tomato cream sauce–creamy and flavorful, this sauce is a real treat when paired with sausage ravioli
  • Carbonara sauce–this is a heavy sauce, but oh so delicious 
  • Capsicum, a.k.a. roasted red pepper sauce–this sauce goes beautifully with sausage and is, therefore, a great option for sausage ravioli
  • Basil cream sauce–this creamy sauce contains more than just basil–garlic, tomatoes, and mushrooms, to mention but a few of the delicious ingredients that compliment the mushroom ravioli 
  • The no sauce option–a dash of olive oil, seasoning, and some fresh herbs for garnish (and taste), works if you’re in a pinch or feel like a more simple meal

Sausage Ravioli With Mushroom and Tomato Cream Sauce 

A truly hearty meal, sausage ravioli with a mushroom and tomato cream sauce is a real delight. The tomatoes and mushrooms add nice layers of flavor, too. 


  • 2 tbsp olive oil
  • 1 cup yellow onion finely chopped
  • 2 cloves garlic, minced
  • 8 oz baby Bella mushrooms sliced
  • 2 cups puréed and canned tomatoes
  • 1 cup heavy whipping cream
  • 18 oz sausage ravioli
  • 1 cup grated parmesan cheese
  • Salt and pepper to taste
  • 3 basil leaves chopped


Step One: Peel and finely chop the onion, chop the basil, clean and slice the mushrooms, and mince the garlic cloves. Grate the parmesan cheese unless you bought it grated.  

Step Two: In a large skillet or saucepan, heat the olive oil over medium heat.

Step Three: Add in the onion and garlic, stir and cook for a minute or two until the onion becomes translucent. 

Step Four: Add the mushrooms and cook while stirring until the mushrooms become soft—about 2-3 minutes. 

Step Five: Pour in the puréed tomatoes, then the cream. Stir till incorporated. 

Step Six: Turn down the heat to low and let simmer for about 5 minutes, stirring occasionally.

Step Seven: Remove the pan from heat and stir in the parmesan cheese until properly incorporated. Season to taste. 

Step Eight: Add the cooked ravioli to the pan and stir gently. 

Step Nine: Plate the ravioli and garnish it with the basil.   

Sausage Ravioli With Carbonara Sauce

This classic sauce works really well together with sausage ravioli, though it may not be the healthiest option—combining bacon, cream, and sausage! 


  • 1/2 lb bacon, chopped
  • 1 cup yellow onion, chopped
  • 4 cloves garlic, minced
  • 1/2 cup chicken or vegetable stock
  • 6 egg yolks
  • 3 cups heavy cream
  • 1/2 cup parmesan cheese, grated
  • salt and freshly ground black pepper, to taste


Step One: Chop the onion and bacon, and mince the garlic. Separate the egg yolks from the egg whites (you can keep these in the refrigerator and use them for omelets or meringues).

Step Two: Sauté the bacon in a large skillet over medium heat until crisp and brown but not burnt. Remove the skillet from the heat and the bacon from the skillet—put it in a bowl or on a plate—leaving the fat in the skillet. (You can use a slotted spoon to remove the bacon.)

Step Three: Add the onions and garlic to the skillet and return to the heat. Sauté until the onions become translucent—3-5 minutes. 

Step Four: Add the chicken or vegetable stock, stir, and bring to a simmer. 

Step Five: Using a small bowl, whisk together cream and egg yolks. 

Step Six: Pour the egg and cream mixture into the pan with the sauce while stirring. Heat the mixture, but do not allow it to boil. The sauce should thicken and coat the back of a spoon when done. 

Step Seven: Add the parmesan cheese, stir until incorporated, and then season to taste with salt and pepper. 

Step Eight: Add the cooked ravioli to the sauce and gently stir to combine. 

Step Nine: Plate the ravioli and serve! 

Sausage Ravioli With Capsicum. A.K.A. Red Pepper Sauce 

For a bit of contrast and a beautiful pairing with the sausage ravioli, try this roasted pepper sauce.


  • 4 capsicums (a.k.a. red peppers), roasted, peeled, deseeded, coarsely chopped 
  • 1 1/2 tbsp olive oil 
  • 1 brown onion, finely chopped 
  • 2 garlic cloves 
  • 1-2 tbsp white wine vinegar 
  • 60-100ml Massel chicken style liquid stock


Step One: In a food processor, process the roasted pepper until smooth.

Step Two: Heat the oil in a large skillet over medium heat.

Step Three: Add the onion and garlic to the skillet and cook for about 5-8 minutes. The onion should be translucent. Stir as you cook.

Step Four: Remove the onion and garlic mixture from the heat and add to the food processor. 

Step Five: Add the vinegar and chicken stock (start with 60 ml) to the food processor and process the mixture until smooth. Add more stock if needed. 

Step Six: Transfer the sauce back to the skillet or a saucepan and heat. 

Step Seven: In another skillet, melt the butter over medium heat until foaming. Add the sage. Cook for 2-3 minutes until the sage becomes crisp. Remove from heat. 

Step Eight: Plate the cooked ravioli. Spoon over red pepper sauce. Drizzle with sage butter and crispy sage. Serve. 

Sausge Ravioli With Basil Cream Sauce

This cream sauce contains many fresh ingredients that beautifully flavor the sauce and pair well with the sausage ravioli. If you want to simplify things, however, you can omit the tomato, mushrooms, and onion. While this will create an altogether different flavor profile, sometimes a simpler sauce works a charm. 


  • 3 tbsp butter
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 4 basil leaves, chiffonade (i.e., shredded), and some extra (whole leaves) for decoration
  • ½ tbsp green chilies, chopped
  • 2 cups heavy cream
  • ½ cup Pecorino Romano cheese, grated
  • 1 medium tomato, diced
  • ⅔ cup crimini mushrooms, sliced
  • Salt and pepper to taste 


Step One: Peel and chop the onion and chilies and mince the garlic. Clean and slice the mushrooms and wash and dice the tomato. Finely cut the basil leaves.

Step Two: Melt the butter over medium heat. 

Step Three: Once the butter has melted, add onions, garlic, and chilies. Sauté until the onion turns translucent. 

Step Four: Add mushrooms, basil, and tomatoes, stir and sauté for another 1-2 minutes. 

Step Five: Pour in the cream, stir, and bring to a simmer. Let simmer for 2-3 minutes. 

Step Six: Add the grated cheese and stir till fully incorporated. Season to taste.

Step Seven: Add the cooked ravioli and stir gently. 

Step Eight: Plate the ravioli and garnish with some basil leaves, if desired. 

The No Sauce Option

Sausage ravioli tastes great with a nice sauce, but if you’re in a hurry or want a less hearty meal, you can serve it drizzled with olive oil and seasoned with salt and freshly ground pepper. Garnish with some fresh basil or parsley. 

The Side Salad

A simple salad–either plain arugula or some lamb lettuce tossed together with some olive oil and balsamic vinegar and seasoned with salt will work extremely well. 


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: