home cooked dinners by the season

Ravioli with Bianco and Marinara Sauces

Ravioli with Bianco and Marinara Sauces

Serves 6


Bianco Sauce

  • 4 oz butter (1 stick)
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon finely chopped Italian parsley
  • pinch kosher salt

Marinara Sauce

  • 2 tablespoons extra virgin olive oil
  • 3/4 cup finely chopped onion
  • 1 teaspoon finely chopped garlic
  • 28 oz strained or chopped canned tomatoes (I prefer Pomi brand in the carton)
  • 1 teaspoon dried oregano or 1 tablespoon chopped fresh oregano
  • 1 teaspoon sugar


  • 1-1/2 lb Fresh cheese ravioli
  • 1 tablespoon olive oil
  • Grated Parmesan cheese
  • Optional toppings: olives, sun dried tomatoes, capers, Marcona almonds, etc.


For the Bianco sauce, melt butter with olive oil and garlic over low heat in a small pan and cook just until garlic is translucent and to release flavor, 1-2 minutes. Remove from heat and stir in parsley; season with salt and pepper.
For the marinara sauce, heat olive oil over medium heat in a skillet; add onion and cook and stir until translucent, about 3-5 minutes; add garlic and cook to release flavor, about 1-2 minutes.
Add tomatoes, oregano and sugar; bring to a simmer, adjust heat to low and cook just until sauce is slightly thickened, about 15 minutes. Season with salt and pepper.
For the ravioli, bring water and a large pinch of salt to boil in a stockpot; add ravioli and cook according to package directions; drain, return to pot and gently stir in olive oil.
Transfer ravioli to two servings platters or low sided bowls. Ladle Bianco and Marinara sauces over each platter of ravioli.
Serve with grated Parmesan cheese and bowls of assorted toppings if desired.