Ravioli with Creamy Sun-dried Tomato and Basil Sauce

08.19.2014

Ravioli with Creamy Sundried Tomato and Basil Sauce | Cooking Classy

This is pure pasta comfort food right here! You wouldn’t believe how delicious this pasta is, that is, until you try it! You definitely need to add this one to your menu, and make it like, today. This ravioli is so easy to make (you begin with a store-bought ravioli after all. One day I’m going to get around to making it homemade but today, no one has time for that). It may require a few steps, like the fact that you have to mince the sun-dried tomatoes, and peel and seed the fresh ones, but despite that you can easily have this meal ready in under 30 minutes. Just be sure to prepare to sauce while the pasta is boiling so 1. you save time and 2. so the ravioli doesn’t start to stick to each other.

One thing I love about this pasta is that it isn’t made with an alfredo sauce that consists of a base of just cream and butter. I’ve faded that out for myself long ago, it’s rare I make sauces like that anymore. I try to make them a little lighter so you don’t have to feel so guilty about eating it. That’s why they consists mostly of milk along with a roux to thicken and just enough cream to make it rich and creamy. I think when a sauce has too much cream it can be overwhelming, as in just too rich. And I’m the girl that is obsessed with cream, my mom passed the obsession down to me, it’s just in my DNA.

I hope you love this one as much as I do! I really just could not get enough of it (it was a new flavor for my kids so they only ate about half and I gladly helped finish it off :). Enjoy!

Ravioli with Creamy Sundried Tomato and Basil Sauce | Cooking ClassyRavioli with Creamy Sundried Tomato and Basil Sauce | Cooking Classy

Ravioli with Creamy Sun-dried Tomato and Basil Sauce

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: About 5 servings

Ravioli with Creamy Sun-dried Tomato and Basil Sauce

Ingredients

  • 1 (20 oz) package 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

Directions

  • Bring a large pot of water to a boil. Once boiling, add ravioli and Roma tomatoes. Boil pasta according to directions on package and cook tomatoes until skins burst (if they don't burst after 6 minutes then cut an "x" in the bottom of tomatoes, and boil about 2 minutes longer), remove tomatoes and allow to rest until cool enough to handle, then peel, seed and dice tomatoes. Drain pasta.
  • (While pasta boils prepare sauce). Place drained sun-dried tomatoes in a food processor and pulse until finely minced. In a large and deep skillet, melt butter over medium heat. Add garlic and saute 30 seconds then add flour and cook, stirring constantly 1 1/2 minutes. While whisking, slowly add in milk and cream. Add sundried tomatoes and whisk to separate clumps. Season with salt and pepper to taste and add red pepper flakes. Cook sauce until thickened, bringing it to light boil, while stirring constantly, then reduce heat and add parmesan cheese and diced Roma tomatoes. Cook until cheese has melted, stirring frequently. Thin sauce with an additional 1/4 cup milk if desired. Add cooked ravioli to sauce and toss to evenly coat, then toss in half of the chopped basil. Serve warm topped with remaining basil.
  • Recipe Source: Cooking Classy
http://www.cookingclassy.com/2014/08/ravioli-creamy-sundried-tomato-basil-sauce/

ravioli with sundried tomato basil sauce3+crop.

42 comments

  • Crystal | Apples & Sparkle: This sauce sounds so lovely! Gorgeous photos. : ) August 19, 2014 at 12:04pm Reply

    • Jaclyn: Thanks Crystal, I actually really didn’t like these photos (it was like an end of the day last minute decision to make this) so thanks for the compliment :)! August 19, 2014 at 12:14pm Reply

  • Laura (Tutti Dolci): These ravioli look incredible, love the creamy sauce! August 19, 2014 at 1:54pm Reply

    • Jaclyn: Thanks Laura! August 19, 2014 at 10:21pm Reply

  • Katrina @ Warm Vanilla Sugar: Holy delicious!! This looks great! August 19, 2014 at 4:06pm Reply

  • Averie @ Averie Cooks: It looks like such a great dish and I’ve already pinned it a few times :) I love sundried tomatoes, so much! August 19, 2014 at 4:20pm Reply

    • Jaclyn: Thanks so much Averie! August 19, 2014 at 10:20pm Reply

  • indria: When I look at a picture in this pages, I feel it’s real and delicious food when I eat this :) August 20, 2014 at 2:39am Reply

  • Medeja: This sauce sounds just too good not to try :) August 20, 2014 at 4:58am Reply

  • Shari: WOW..This looks so good! My husband loves sun-dried tomato’s. Can’t wait to make it! August 20, 2014 at 5:50am Reply

  • Annie @ Annie’s Noms: Oh yes, pure comfort food! I love pasta with creamy sun dried tomato sauces, I just need a bowl of this in front of my right now! August 20, 2014 at 9:34am Reply

  • Jeni: I am loving everything in this recipe! This is definitely on my “to cook” list! August 20, 2014 at 11:49am Reply

  • Olivia – Primavera Kitchen: What a beautiful pasta bowl ;-) August 20, 2014 at 6:07pm Reply

    • Jaclyn: Thanks Olivia! August 20, 2014 at 10:25pm Reply

  • Judy@Mommy Today Magazine: Love using sun-dried tomatoes in pasta recipes. This recipe sure look delish! August 23, 2014 at 11:45am Reply

  • Pasta with Sun Dried Tomato Cream Sauce | A Happy Healthy Me: […] night I made my husband this ravioli in a creamy sun dried tomato sauce; recipe can be found here. So I tasted the sauce for seasonings and couldn’t stop. This sauce is absolutely delicious […] August 30, 2014 at 9:04am Reply

  • Delia: I tried out this recipe and it is just divine!
    The sauce is so creamy and easy to make. However instead of raviolis I used tortellinis filled with spinach and I added a bit of dried oregano to the sauce.

    Heaven in a bowl! <3 September 1, 2014 at 11:01am Reply

    • Jaclyn: Thanks so much for your feedback Delia! I’m so glad you liked it! September 1, 2014 at 5:21pm Reply

  • Trisha: I have a love/hate relationship with tomatoes. I like them when they are cooked or mixed with a lot of other flavors (salsa for example). I hate them by themselves and I really hate cutting and preparing them. To make things easier, could you use canned tomatoes?

    Looking forward to trying this recipe! Will let you know how it goes when I try it in a few weeks! September 9, 2014 at 9:32am Reply

    • Jaclyn: Yes you could use canned tomatoes, I’d drain them first before adding. I hope you love it Trisha! September 9, 2014 at 10:26am Reply

  • Kimi: Just made this for dinner tonight and it was super yummy!! Even my kids asked for seconds! I followed the recipe exactly and the sauce was perfectly creamy! This is definitely one I’ll be making over and over again. Thank you!! September 12, 2014 at 7:23pm Reply

    • Jaclyn: I’m so glad your family liked it Kimi! Thanks for your review! September 12, 2014 at 11:12pm Reply

    • allison: Instead of ravioli, can I use a diff. type of pasta? Also instead of Roma tomatoes can I used canned diced tomatoes? Also, what do u mean by sun dried tkmatoe halves in oil and drained? Sorry for all the questions! :) October 11, 2014 at 10:08am Reply

      • Jaclyn: Yes you could definitely use a different type of pasta but if it doesn’t have cheese I would add some to the top when serving. Canned diced should be fine but I’d drain them first. The sun dried tomatoes are just the kind in the jar and just drain the oil off before adding. I hope you love it! November 6, 2014 at 10:06pm Reply

  • Spinach and Feta Stuffed Chicken with Sundried Tomato Cream Sauce – What Taste: […] Sauce recipe adapted from Cooking Classy 3.2.2807 […] October 9, 2014 at 12:45pm Reply

  • Allison: What do u mean by sundried tomatoes in oil and drained? And can we use canned tomatoes instead of roma tomatoes (and going through the process of cooking them)? Thank you! :))) <3 October 16, 2014 at 6:47pm Reply

    • Jaclyn: You could use canned diced tomatoes and drain them first, and for the sundried tomatoes in oil they are just the kind packed in a clear jar with oil (rather than the dried kind in a package with no liquids) and drain that oil from them before chopping. October 16, 2014 at 11:22pm Reply

  • Laura: Not a bad recipe but we found the sauce to be a bit bland for our tastes. It was good, but just needed something extra. We added a little bit more salt, and the next day with the leftovers I added Parmesan cheese to it which did help. We were thinking the next time some red wine in the sauce might be good. November 14, 2014 at 4:35pm Reply

  • Nancy Nguyen: I made this for dinner. Brothers devoured it!! Thanks so much for sharing!! November 29, 2014 at 9:13pm Reply

  • Jenn C.: I made this with my boyfriend it was delicious!!! Ours looked just like the picture. It was super creamy and easy to make! We made ours with spinach raviolis and sausage on the side. We’ll definitely be making it again. December 8, 2014 at 6:36am Reply

  • Samantha A.: Im about to make this recipe for dinner tonight, hoping you’ll be able to answer my question quick enough as I just found this recipe last minute, so I just realized it calls for fresh basil, that is the only ingredient I do not have, as of right now in my fridge I have fresh thyme, fresh rosemary and fresh parsley…. Would any of these work? Im going to be using all the same ingredients, even the cheese ravioli, but mine are homemade… Would you be able to suggest which fresh herb might go best with this dish? Please help me! Lol im doing to try this recipe, but can’t get to the store for the fresh basil! I only havery the dry basil in my spice rack and im not sure that would be to Good… hope you get to this message! Thanks! March 8, 2015 at 4:07pm Reply

    • Jaclyn: I would actually probably use a blend of all three of those. I think they all go well with sun dried tomatoes. You won’t need much though as the rosemary and thyme have a strong flavor. Hope you love it! March 8, 2015 at 4:20pm Reply

  • Amy Holik: Made this and absolutely loved it. April 10, 2015 at 4:24am Reply

    • Jaclyn: I’m so glad you liked it Amy!! April 10, 2015 at 10:10pm Reply

  • chrissy: just made this sauce to go with my homemade 3 cheese raviolis. by far my best homemade ravioli dinner yet! rich and delicious. thanks for the recipe…i’ll definitely be using it again! April 11, 2015 at 9:56pm Reply

  • Nicki Escudero: Hi, Jaclyn,

    I made this last night, and it was amazing! Thanks for sharing the great recipe — I’ve never “burst” tomatoes before, and it was an exciting adventure! Nicki May 13, 2015 at 10:01am Reply

    • Jaclyn: I’m so glad you liked the recipe Nicki! Thanks for your review! May 13, 2015 at 10:16am Reply

  • Lauren Kourafas: Oh my goodness made your recipe tonight for my husband, fell in love with this dish. But I added 4 Oz goat cheese, so very, very good. March 2, 2016 at 10:27pm Reply

    • Jaclyn: So glad you loved it Lauren! March 2, 2016 at 11:26pm Reply

  • Jennifer: Thank you for this awesome recipe. I had to improvise a few things since i didn’t have everything and cut out butter and used some ground Italian sausage so made my roux that way. Feel kinda bad saying i changed it a bit but not the important parts. I was actually excited about dinner tonight. Thanks again. March 3, 2016 at 9:08pm Reply

    • Jaclyn: So glad you enjoyed it Jennifer! March 3, 2016 at 9:57pm Reply

  • Eve: Jaclyn, my son is such a picky eater but this was a hit!! Thanks so much for the recipe, a definite repeat and one for the books. :)
    P.S. Cream is totally in my DNA as well so am there with you. April 6, 2016 at 1:16pm Reply

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