This vegan ravioli in caramelized onion tomato sauce is rich and savory, with just the right amount of subtle sweetness from caramelized onions. It pairs perfectly with your favorite vegan ravioli.
It’s no secret that I am a big fan of Kite Hill vegan ravioli. I had no problem testing their ravioli in all sorts of ways for my review.
In this version, I served their ravioli in the most delicious caramelized onion tomato sauce. You only need a few ingredients, but you do need a bit of time to caramelize the onions fully. It’s worth the wait, though, I promise.
How to make this vegan ravioli in caramelized onion tomato sauce
This recipe only requires a few steps, but it does require some time. It’s really amazing how so few ingredients can create such a beautiful, complex flavor.
I will preface this by saying that my intention was for the sauce to be somewhat light. I almost imagined it being similar to a tomato broth, reminiscent of a dish I had in New York a few years ago. This falls somewhere in between–it’s not as thin as a traditional broth but not as thick and chunky as many tomato sauces. You can reduce the amount of liquid to take this broth to whatever thickness you prefer.
What you need
- Onions: You can use Vidalia onions for an even more intense sweetness, but I stick with plain old yellow onions. Red onions will also work!
- Granulated sugar: I add a little sprinkle of sugar for personal preference, but you can omit this if you like.
- Seasonings: I keep it simple with Italian seasoning, garlic powder, and crushed red pepper.
- Tomatoes: I use diced tomatoes, but crushed or whole peeled tomatoes will work, too.
- Water or vegetable broth: To keep it simple, I use water, but you can add a little more oomph by using vegetable broth.
- Ravioli: I use Kite Hill vegan ravioli. I love the spinach ravioli here, but their mushroom ravioli would also be delicious. You can swap it with tortellini or gnocchi if you like.
How to make it
- Step 1: Caramelize the onions. This process takes about 30–45 minutes. Don’t rush it! You want the onions to caramelize fully and turn a gorgeous deep golden brown.
- Step 2: Simmer the sauce. Add the seasonings, tomatoes, and broth. Bring to a boil, reduce the heat, and simmer uncovered for about 30 minutes.
- Step 3: Blend the sauce. If you like, you can use an immersion blender to blend until smooth.
- Step 4: Cook the ravioli. Bring a large pot of salted water to a boil and cook the ravioli according to package directions.
- Step 5: Serve it up. Spoon the tomato sauce into shallow bowls and arrange the ravioli on top. Finish with fresh basil and a drizzle of extra virgin olive oil if you like.
I also like to finish with a few cracks of black pepper, but that’s optional. You can toss any leftover ravioli with the remaining sauce and store them in the fridge for about 3–4 days…if they last that long!
I hope you loved this recipe as much as I did. If you made it, please rate it and drop a comment below to let me know what you think. I’d love to hear from you!
Vegan Ravioli in Caramelized Onion Tomato Sauce
Equipment
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 yellow onions, peeled, halved, and thinly sliced
- 2 teaspoons granulated sugar
- 1 tablespoon Italian seasoning
- 2 teaspoons garlic powder
- 1 teaspoon crushed red pepper, optional
- 14.5- ounce can diced tomatoes
- 3 cups water or vegetable broth; see note
- 9- ounce package Kite Hill Vegan Ravioli
- Fresh basil leaves, optional, for serving
- Salt and pepper
Instructions
Caramelize the onions:
- Heat olive oil in a wide pot over medium heat. Add the onions and cook for 10–15 minutes, stirring occasionally as they begin to sweat.
- Add the sugar and salt to the onions. Continue cooking, adjusting the heat to medium-low as needed, for an additional 20–30 minutes until caramelized. Stir regularly as they cook to prevent burning.
Prepare the sauce:
- Season the onions with Italian seasoning, garlic powder, and crushed red pepper. Add the tomatoes and vegetable broth. Bring to a boil. Reduce the heat and simmer, uncovered, for 25–30 minutes until reduced. Continue simmering until the sauce has reduced by almost half. Taste and season.
- If desired, blend the sauce until smooth with an immersion blender.
Cook the ravioli:
- Bring a large pot of salted water to a boil. Cook the ravioli according to package instructions and then drain. Divide the ravioli between four bowls.
To serve:
- Spoon the sauce into shallow bowls and serve the ravioli on top. Garnish with fresh basil leaves, a drizzle of extra virgin olive oil, and a few cracks of black pepper. Enjoy!
