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Homemade Ravioli with Creamy Sun-dried Tomato and Basil Sauce photo

Ravioli with Creamy Sun-dried Tomato and Basil Sauce

This Ravioli with Creamy Sun-dried Tomato and Basil Sauce is a delightful culinary embrace!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Ravioli:
  • 1 pkg refrigerated four-cheese ravioli (20 oz)
  • 2 large Roma tomatoes (9 oz)
For the Sauce:
  • 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 (1% milk used)
  • 1/3 cup heavy cream
  • to taste Salt
  • to taste freshly ground black pepper
  • 1 - 3 pinches red pepper flakes (to taste)
  • 1/3 cup finely shredded parmesan cheese
  • 1/2 cup fresh basil (chopped)

Equipment

  • 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

Method
 

Cooking Instructions:
  1. 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.
  2. 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!
  3. Sprinkle in the flour, whisking constantly for about 1 minute. This will create a roux that helps thicken the sauce.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.