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).
This might 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!
Follow Cooking Classy
Ravioli with Creamy Sun-dried Tomato and Basil Sauce
- 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
- 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.