Ravioli with Creamy Sun-dried Tomato and Basil Sauce
Indulging in a plate of homemade ravioli is one of life’s simple pleasures. But when you pair those delightful pasta pockets with a rich, creamy sun-dried tomato and basil sauce, it’s nothing short of a culinary embrace. This recipe is not just about feeding your hunger; it’s an experience that brings warmth and joy to your kitchen and dining table. Perfect for a cozy dinner or a gathering with friends, Ravioli with Creamy Sun-dried Tomato and Basil Sauce is bound to become a family favorite.
Why This Recipe Is Reliable
What makes this recipe stand out is its balance of flavors and the ease with which it can be prepared. Using refrigerated four-cheese ravioli means you can whip up this meal in no time without sacrificing taste. The creamy sauce, enriched with sun-dried tomatoes and fresh basil, delivers a burst of flavor that complements the cheese-filled pasta perfectly. Whether you’re a novice cook or a seasoned chef, this dish is straightforward and satisfying.
Gather These Ingredients
To create this delicious ravioli dish, you will need the following ingredients:
- 1 (20 oz) pkg. refrigerated four-cheese ravioli
- 2 large Roma tomatoes (9 oz)
- 3/4 cup sun-dried tomato halves in oil, drained (about 13 halves)
- 2 Tbsp butter
- 4 cloves garlic, minced
- 2 1/2 Tbsp flour
- 1 3/4 cup milk (I used 1%)
- 1/3 cup heavy cream
- Salt and freshly ground black pepper, to taste
- 1 – 3 pinches red pepper flakes, to taste
- 1/3 cup finely shredded parmesan cheese
- 1/2 cup fresh basil, chopped
Setup & Equipment
Before diving into the cooking process, ensure you have the following tools ready:
- Large pot for boiling the ravioli
- Skillet for the sauce
- Wooden spoon or spatula for stirring
- Measuring cups and spoons
- Knife and cutting board for chopping
Ravioli with Creamy Sun-dried Tomato and Basil Sauce: Step-by-Step Guide
Step 1: Cook the Ravioli
Start by bringing a large pot of salted water to a boil. Add the refrigerated four-cheese ravioli and cook according to the package instructions, usually about 3-4 minutes. Once they float to the top, they are done. Drain and set aside, reserving a small cup of pasta water for later.
Step 2: Prepare the Sauce
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Be careful not to let it burn!
Step 3: Add the Flour
Sprinkle in the flour, whisking constantly for about 1 minute. This will create a roux that helps thicken the sauce.
Step 4: Pour in the Milk and Cream
Slowly pour in the milk and heavy cream while whisking to prevent lumps. Continue to cook, stirring frequently, until the mixture thickens and bubbles gently.
Step 5: Incorporate Sun-dried Tomatoes and Seasonings
Chop the sun-dried tomatoes and add them to the sauce, along with the salt, pepper, and red pepper flakes to taste. Stir to combine.
Step 6: Add Fresh Ingredients
Dice the Roma tomatoes and add them to the sauce, followed by the finely shredded parmesan cheese. Stir until the cheese melts and the sauce is creamy.
Step 7: Combine the Ravioli and Sauce
Gently add the cooked ravioli to the skillet, tossing them in the sauce to coat. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
Step 8: Finish with Fresh Basil
Remove the skillet from heat and fold in the chopped fresh basil. This will give your dish a fresh, aromatic finish.
Warm & Cool Weather Spins
This dish can be enjoyed year-round. Here are some variations based on the weather:
- In warmer months, try adding fresh zucchini or asparagus for a light, refreshing twist.
- During colder days, consider incorporating sautéed mushrooms or spinach for extra warmth and heartiness.
- For a unique flavor, drizzle some Easy Authentic Alfredo Sauce over the top before serving.
- Serve with a side salad or garlic bread for a complete meal any time of the year.
Don’t Do This
When preparing Ravioli with Creamy Sun-dried Tomato and Basil Sauce, here are a few tips on what to avoid:
- Don’t overcook the ravioli. They should be al dente for the best texture.
- Avoid using dried basil instead of fresh. The vibrant flavor of fresh basil is irreplaceable in this dish.
- Don’t skip the red pepper flakes if you enjoy a little heat; they add a wonderful kick to the sauce.
- Do not rush the sauce-making process. Allowing it to thicken properly ensures a creamy, luscious texture.
Meal Prep & Storage Notes
If you’re planning to make this dish ahead of time, here are some storage tips:
You can prepare the sauce a day in advance and store it in the refrigerator. When you’re ready to serve, simply reheat the sauce on the stove over low heat and cook your ravioli fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat gently on the stove, adding a splash of milk or cream if needed to revive the sauce’s creaminess.
Handy Q&A
Can I use frozen ravioli instead of refrigerated?
Yes, frozen ravioli can be used, but you will need to adjust the cooking time according to the package instructions.
What can I substitute for heavy cream?
If you’re looking for a lighter option, you can substitute half-and-half or a non-dairy alternative like coconut cream, keeping in mind it may alter the flavor slightly.
How can I make this dish vegetarian-friendly?
This recipe is already vegetarian-friendly since it uses cheese ravioli. Just ensure that the cheese is suitable for your dietary needs.
Can I make this sauce ahead of time?
Absolutely! The sauce can be made ahead of time and stored in the refrigerator. Just reheat when ready to serve and add the cooked ravioli.
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Ready, Set, Cook
Now that you have all the steps, ingredients, and tips to create the perfect Ravioli with Creamy Sun-dried Tomato and Basil Sauce, it’s time to roll up your sleeves and get cooking! This dish is sure to impress and satisfy, bringing a taste of Italy straight to your home. Enjoy every bite, and don’t forget to share your culinary creation with friends and family!
Ravioli with Creamy Sun-dried Tomato and Basil Sauce
Ingredients
Equipment
Method
- Start by bringing a large pot of salted water to a boil. Add the refrigerated four-cheese ravioli and cook according to the package instructions, usually about 3-4 minutes. Once they float to the top, they are done. Drain and set aside, reserving a small cup of pasta water for later.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Be careful not to let it burn!
- Sprinkle in the flour, whisking constantly for about 1 minute. This will create a roux that helps thicken the sauce.
- Slowly pour in the milk and heavy cream while whisking to prevent lumps. Continue to cook, stirring frequently, until the mixture thickens and bubbles gently.
- Chop the sun-dried tomatoes and add them to the sauce, along with the salt, pepper, and red pepper flakes to taste. Stir to combine.
- Dice the Roma tomatoes and add them to the sauce, followed by the finely shredded parmesan cheese. Stir until the cheese melts and the sauce is creamy.
- Gently add the cooked ravioli to the skillet, tossing them in the sauce to coat. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
- Remove the skillet from heat and fold in the chopped fresh basil. This will give your dish a fresh, aromatic finish.
Notes
- Prepare the sauce a day in advance and store it in the refrigerator for easy reheating.
- For a lighter option, substitute heavy cream with half-and-half or coconut cream.
- Serve the ravioli with a side salad or garlic bread for a complete meal.
