Ravioli with Creamy Sun-dried Tomato and Basil Sauce
This flavorful Italian pasta dish features tender four-cheese ravioli coated in a creamy sauce made with sun-dried tomatoes, garlic, fresh basil, and parmesan. A cozy and satisfying one-skillet meal ready in just 30 minutes.
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.
Notes
Use natural release on your pressure cooker to keep ravioli intact. Refrigerate leftovers within 2 hours and consume within 3–4 days. Reheat gently to keep sauce creamy. You can freeze for convenience later too.