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Tomato and Olive sauce for Ravioli – Your Pasta Night Hero

Let’s talk comfort food. And not just any comfort food—we’re diving into the magic of Tomato and Olive Sauce for Ravioli! 🍅🫒 This sauce is my midweek lifesaver, my no-fuss, flavour-loaded answer to “what’s for dinner?” It’s bold, it’s briny, and it’s packed with greens to balance all that richness. Whether you’re throwing together a quick family meal or trying to impress someone (or, let’s be real, just yourself), this is the sauce that delivers. So why is this Tomato and Olive Sauce for Ravioli a game-changer? Because it hits every note: umami from the olives, herby depth from oregano and thyme, the sweetness of tomato passata, and a fresh kick from spinach and basil. And the best part? It comes together in just about 20 minutes. 🍝✨

March 27, 2025
Tomato and Olive sauce for Ravioli in dish
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Tomato and Olive Sauce for Ravioli Is a Total Winner

This Tomato and Olive Sauce for Ravioli isn’t just about tossing some stuff in a pan—it’s about building layers of flavour that make your tastebuds do a happy dance. The passata gives it that silky tomato base, the olives bring the salty, tangy vibes, and fresh herbs add a garden-fresh twist. It’s the kind of sauce that clings beautifully to pasta, especially pillowy ravioli filled with cheese or spinach and ricotta.

And let’s not forget: it’s a fab way to get in your greens. Spinach and basil don’t just add nutrients—they also make this sauce look and taste super fresh and vibrant. I love how the spinach wilts right into the sauce, making every bite feel nourishing but indulgent at the same time.

Tips and Tricks for the Best Tomato and Olive Sauce for Ravioli

Let me share some of my go-to tricks for getting the most out of your Tomato and Olive Sauce for Ravioli:

1. Use Good Quality Passata

Not all passata is created equal! Go for one that’s rich and slightly sweet. Italian imported brands tend to have that smooth, velvety texture and deep flavour. It makes a huge difference.

2. Don’t Skip the Sugar

Just a teaspoon, I promise! It balances out the acidity of the tomatoes and brings all the flavours together.

3. Use Pitted Kalamata Olives

These are my ride-or-die for this recipe. They’re punchy, plump, and bring that perfect salty pop. Just make sure they’re pitted, or you’ll be playing dental roulette at dinner.

4. Toss the Pasta Right into the Sauce

I know it’s tempting to serve the sauce on top, but tossing it all together in the pan is where the magic happens. It helps the sauce cling to the ravioli and makes every bite full of flavour.

Serving Suggestions for Your Tomato and Olive Sauce for Ravioli

You’ve got this rich, savoury, olive-studded sauce… now what? Time to pair it right:

    • Ravioli: My top pick is cheese-filled ravioli, especially ricotta and spinach or a four-cheese blend. It’s rich enough to match the sauce but soft enough to let it shine.

    • Garlic Bread: You need something to mop up that sauce. A crusty loaf brushed with garlic butter is perfection. 🧄🍞

    • Side Salad: A light, lemony rocket salad with shaved parmesan is the perfect contrast to all that richness.

    • Glass of Red: Something medium-bodied like a Chianti or a Shiraz will complement the olives and tomato beautifully.
Tomato and Olive sauce for Ravioli cooked

Storage Options for Tomato and Olive Sauce for Raviol

Let’s talk leftovers (if you’re lucky enough to have any!).

    • Fridge: Store any leftover sauce in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave with a splash of water to loosen it up.

    • Freezer: Yes, this sauce freezes beautifully! Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat as above. Ideal for busy weeknights when you need dinner in a flash!

Note: If you’ve already tossed it with ravioli, it’s still freezer-friendly, but the pasta may soften a little. Best to store the sauce on its own if possible!

Other Recipes to Try

If you’re loving this Tomato and Olive Sauce for Ravioli, here are a few more pasta night stunners to add to your rotation:

Best Ingredients to Use

For the ultimate Tomato and Olive Sauce for Ravioli, I always reach for:

Why Tomato and Olive Sauce for Ravioli is Trending

Tomato and Olive Sauce for Ravioli is climbing up the search trends for a reason—it hits that sweet spot of “easy dinner ideas,” “Mediterranean pasta recipes,” and “weeknight vegetarian meals.” And with so many people searching for simple, flavour-packed sauces, this one stands out because of its unique combo of rich tomato and salty olive. So if you’re looking to level up your pasta game without spending hours in the kitchen, this is your new signature dish.

One Last Thought

This Tomato and Olive Sauce for Ravioli is one of those back-pocket recipes you’ll keep coming back to. It’s easy, customisable, and totally satisfying—without being heavy. Whether you’re feeding a crowd or cooking solo, it’s the kind of dish that makes dinner feel a little more special. 💛

Tried this Tomato and Olive Sauce for Ravioli? I need to see it! Snap a pic, post it on Instagram and tag me  @steph_cooks_stuff.  so I can drool over your delicious plate.

Save this recipe, share it with your pasta-loving mates, and don’t forget to double the batch… because leftover sauce = tomorrow’s lunch sorted.  

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Tomato and Olive sauce for Ravioli cooked

Tomato and Olive sauce for Ravioli

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Description

PASTA NIGHT JUST GOT BETTER!

If you love a rich, punchy tomato sauce with briny olives and loads of fresh greens—this one’s for you! This super easy, flavour-packed pasta sauce is a weeknight winner. I love it with ravioli, but it’s just as good poured over your fave pasta. It’s wholesome, delicious and tastes like something you’d order at a fancy Italian joint… without the price tag!

Ingredients

Units Scale
  • 1 tbsp crushed garlic
  • 700ml bottle tomato passata
  • 1 cup water
  • 1 tsp sugar
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tbsp vegetable stock powder
  • 1 cup pitted Kalamata olives
  • pinch salt
  • cracked pepper
  • 120g spinach leaves
  • 1 bunch basil leaves
  • olive oil for cooking
  • cooked pasta or ravioli, to serve
  • parmesan cheese, to serve

Instructions

  1. Heat a splash of olive oil in a large pan, then add the garlic.
  2. Pour in the passata and water. Add sugar, oregano, thyme, stock powder, olives, salt and pepper. Give it a good stir and bring to the boil.
  3. Once it starts bubbling, reduce the heat and simmer for 10 minutes.
  4. While the sauce is cooking, cook your pasta or ravioli according to the packet instructions.
  5. Add the spinach and basil leaves to your sauce, then stir through the cooked pasta or ravioli. Toss it all together until the greens are wilted and everything is coated in that beautiful sauce.
  6. Finish with freshly grated parmesan and enjoy!

Equipment

  • Prep Time: 15
  • Cook Time: 20
  • Category: Recipes
  • Method: Cooking
  • Cuisine: Italian

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