The pressure builds and you start counting down minutes until you eat. You hear that float valve pop up like a little timer telling you your food's getting there. It’s kinda thrilling when you notice the valve hiss as the steam escapes just a bit, and you know the tender pull on that ravioli is coming soon.
You catch the smell of garlic and sun-dried tomatoes mingling as the cooker does its thing. It’s a smell that pulls you closer and closer to the kitchen. That moment when you release pressure naturally is pure anticipation as the sauce thickens up and the creamy basil aroma floats out.
Then finally you get to lift the lid and see the ravioli all sauced up and smelling fantastic. You wanna dig in right away but remember the sauce’s gotta cool a little. Every minute you wait just builds up that hungry excitement. This meal’s gonna hit you with rich flavors and tender pasta that feels like a cozy hug.
What Makes Pressure Cooking Win Every Round
- Fast cooking time cuts your wait way down so you get to your food sooner, making it a perfect quick meal option in busy days.
- Pressure locks in flavors better making sauces more intense and tasty, similar to the effect seen in our cottage cheese queso dip with Raisins and Dates.
- Ravioli cooks perfectly tender without falling apart or sticking, a finesse that pressure cooking ensures.
- Natural release keeps everything juicy and stops the pasta from overcooking, a great tip also useful in tuna steak recipes with Ground Beef.
- Less dishes cause you can make sauce and pasta right in one pot or use the pressure cooker plus skillet for a quick finish, saving cleanup time.
The Complete Shopping Rundown
You gotta round up the right ingredients to make this meal sing. Start with one 20 oz package of refrigerated four-cheese ravioli. Fresh pasta nails it for texture.
Grab two large Roma tomatoes, about 9 ounces total, for that fresh diced punch. You also need three quarters cup sun-dried tomato halves packed in oil, well drained and roughly chopped.
Butter is key for the roux, so have 2 tablespoons on hand. You’ll mince four cloves of garlic to get that fragrant aroma going. Keep 2 and a half tablespoons of flour ready to thicken your creamy sauce.
Milk and cream bring richness; you want 1 and 3 quarters cups milk (I used 1%) and a third cup heavy cream. Don’t forget salt and fresh cracked black pepper to make everything pop. For a little heat, add between one to three pinches of red pepper flakes based on your taste.
Lastly, toss in a third cup finely shredded parmesan cheese and a half cup chopped fresh basil for that fresh herbal lift and cheesy finish.
How It All Comes Together Step by Step
- Start by bringing a big pot of salted water to boil. Cook your ravioli according to package directions until tender pull stage. Drain and set them aside so they don’t stick.
- While that’s happening, chop the sun-dried tomatoes finely and dice the Roma tomatoes into small pieces.
- Melt 2 tablespoons butter in a large skillet over medium heat. Add your minced garlic and cook for about 1 minute until you catch that fragrant smell.
- Sprinkle in the flour and whisk constantly for 1 minute to make a roux that’s smooth and lump-free.
- Slowly whisk in the milk and heavy cream, keep stirring until everything’s smooth and creamy.
- Add the chopped sun-dried and fresh tomatoes into your sauce. Let it simmer gently for 5–6 minutes until it’s thickened just right.
- Season with salt, freshly ground pepper, and a little red pepper flakes to your liking. Taste and adjust; you wanna feel that subtle kick.
- Finally toss the cooked ravioli right into the skillet. Gently stir so every piece gets coated with the creamy tomato sauce. Let it all heat through for about 1–2 minutes more then serve up immediately, sprinkling basil on top if you like.
Valve Hacks You Need to Know
- If you wanna keep your ravioli intact, go for natural release instead of quick release. It stops that sudden drop in pressure which can make pasta fall apart.
- Watch your float valve closely at the start it signals when full pressure’s reached. That’s when you start your countdown for cook times.
- Give the valve a little wiggle if it seems stuck before pressure build it helps avoid any hiss surprises.
- When you hear the valve hiss during release it means steam’s escaping steadily and it’s time to get ready to open up your pot.
What It Tastes Like Fresh From the Pot
The first bite is creamy and smooth, with rich tomato flavor wrapping your palate gently. You sense the cheesy four-cheese ravioli blending into that silky sauce real nicely.
The sun-dried tomatoes add a tangy punch that cuts through the creaminess just perfect. The fresh diced Roma tomatoes bring some juiciness and a little brightness that keeps it from feeling heavy.
Hints of garlic and the light red pepper flakes tickle the taste buds with just enough spice to make it interesting. That fresh basil you sprinkle on tops off each bite with cool herbal notes.
Altogether, it tastes like you’re eating a fancy dish but without tons of fuss. It’s the kinda comforting dinner you wanna curl up with after a long day.
How to Store This for Later
If you’ve got leftovers or wanna prep ahead, here’s how to keep it tasting fresh. For fridge storage, place the ravioli and sauce in an airtight container within two hours of cooking.
It’ll last well for about 3 to 4 days, just reheat gently in a skillet or microwave so the sauce stays creamy and not dry. Stir as you warm it up.
For freezing, dump the cooled ravioli and sauce together in a freezer-safe container. Make sure to leave some room for expansion. When you’re ready to eat, thaw it overnight in the fridge and heat slowly to keep the sauce from breaking.
Leftover sauce only can be frozen in small jars or zip bags. Just thaw and warm for another meal or pasta batch real quick.
Your Most Asked Questions Answered
- Can I use frozen ravioli instead of refrigerated? Yep, but adjust pressure cooking time slightly and be careful on natural release to avoid mushy pasta.
- What if I don’t have heavy cream? You can swap with whole milk or half and half but sauce won’t be as thick or rich.
- Can I skip the red pepper flakes? Sure, it’s all up to your taste. Just add a little black pepper instead if you want a subtle heat.
- Is it okay to use store-bought sun-dried tomatoes packed in water? Yeah, just drain well but they sometimes need extra oil or butter added to keep richness.
- What’s the best way to chop sun-dried tomatoes? I like to finely chop them with a sharp knife or pulse a few times in a food processor for even bits.
- Can I make this all in the pressure cooker without using a skillet? You kinda can but the sauce thickening step is better on stove top skillet to avoid burning or sticking.
Ravioli with Creamy Sun-dried Tomato and Basil Sauce
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 20 oz Refrigerated four-cheese ravioli 1 package
- 2 Roma tomatoes about 9 oz total
- ¾ cup Sun-dried tomato halves in oil drained and roughly chopped
- 2 tablespoon Butter
- 4 cloves Garlic minced
- 2 ½ tablespoon Flour
- 1 ¾ cup Milk 1% used
- ⅓ cup Heavy cream
- Salt and freshly cracked black pepper to taste
- 1 - 3 pinches Red pepper flakes to taste
- ⅓ cup Parmesan cheese finely shredded
- ½ cup Fresh basil chopped
Instructions
Instructions
- Bring a large pot of salted water to boil. Cook your ravioli according to package directions until tender. Drain and set aside.
- Chop the sun-dried tomatoes finely and dice the Roma tomatoes into small pieces.
- Melt butter in a large skillet over medium heat. Add minced garlic and cook for about 1 minute until fragrant.
- Sprinkle in flour and whisk constantly for 1 minute to make a smooth roux.
- Slowly whisk in the milk and heavy cream, stirring until smooth and creamy.
- Add the chopped sun-dried and fresh tomatoes into the sauce. Simmer for 5–6 minutes until thickened.
- Season with salt, pepper, and red pepper flakes to taste. Stir well and adjust seasoning.
- Add cooked ravioli to the skillet. Gently stir to coat ravioli with the sauce and heat through for 1–2 minutes.
- Serve warm topped with chopped basil and extra parmesan if desired.
