Heart Ravioli with Creamy Marinara

15 min
25 min
3-4 servings

I’m a sucker for a cute little dinner. I couldn’t resist this one. Leah loves anything that is a shape or mini or basically different that the normal form it comes in. So I’m happy to oblige if it’s easy and will get her to eat. 

So why not use a little heart cookie cutter in the middle of a ravioli? Result=adorable and delicious

I used premade frozen ravioli and cooked them according to the package. Once they were cool enough to handle, I went to work with the cookie cutter. 

In the meantime, I got to work on doctoring up my favorite Creamy Marinara sauce using the BEST heavy cream from Hiland Dairy. It gives the sauce the creaminess and coziness that I love in this type of dish. 

Check out the recipe below and let me know what you think!

Also, be sure to head to the Hiland Dairy website for more delicious recipes and coupons for my favorite products.


Heart Ravioli with Creamy Marinara Sauce

Fun and Easy Heart Ravioli with my favorite Creamy Marinara Sauce. Simple ingredients for a delicious and quick dinner.

Prep time: 10 min  |  Cook time: 15 min  |  Total: 25 min

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Premade Toasted Ravioli

1 Tablespoon olive oil

½ cup onions, chopped

1 Tablespoon garlic, minced

1 jar marinara or spaghetti sauce

1 Tablespoon dried basil

1 Tablespoon dried oregano

1 Tablespoon sugar

½ teaspoon kosher salt

½ teaspoon ground black pepper

½ cup Hiland Dairy Heavy Cream




  1. Cook the ravioli according to the box instructions. While the ravioli are cooking, in a large skillet over medium/high heat, drizzle the olive oil. Once hot, add the onions and cook for about a minute until soft. Next add the garlic and stir together, heat for another minute.

  2. Add the marinara sauce to the pan. Then add the basil, oregano, sugar, salt and pepper. Stir together and heat until the sauce just begins to bubble.

  3. Turn the heat to low and then add the heavy cream. Stir together. Let simmer on the stove while you prepare the ravioli.

  4. Once the ravioli are cooked but cooled enough to handle, use a small heart shaped cookie cutter to punch a heart shape into the middle of the ravioli. Use a toothpick, if needed, to press out the small middle heart. Continue for each ravioli until all are done.

  5. On a plate or bowl, spoon some of the marinara onto the plate then top with both the large raviolis and the heart shaped middles. Top with parmesan cheese and enjoy!



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