There’s something instantly comforting about pillowy ravioli swathed in a silky, tomato-kissed cream sauce. This version pairs refrigerated four-cheese ravioli with concentrated sun-dried tomato flavor, bright fresh Roma tomatoes, and a herb-forward finish. It’s the sort of weeknight dinner that looks like you spent hours crafting it, but it comes together quickly and with minimal fuss. Below you’ll find a clear ingredient list and precise, step-by-step directions so your sauce is velvety, balanced, and generously studded with basil.

Why this recipe works

The sauce balances richness and brightness in a few smart ways. Sun-dried tomatoes packed in oil add deep umami and a concentrated tomato punch without extra cooking time. Fresh Roma tomatoes provide a lively, juicy contrast that keeps the sauce from feeling too heavy. A modest amount of flour thickens the sauce without any grit, while milk and a splash of heavy cream yield that classic silky finish. Parmesan and fresh basil at the end bring savory salt and herbaceous lift.

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

Prep notes

Drain the sun-dried tomatoes well so the sauce isn’t oily; reserve a little of the oil if you like extra tomato richness.
Dice the Roma tomatoes into small pieces so they release their juices quickly when added to the sauce.
Grate the parmesan finely for the smoothest finish.
Bring a large pot of salted water to a boil when you begin the sauce so the ravioli can cook without waiting.

Step-by-step directions

Follow these steps in order for best results. I keep the sequence tight so you’ll have perfectly cooked ravioli and a warm, creamy sauce ready at the same time.

Bring water to a boil. Fill a large pot with water and bring it to a rolling boil over high heat. Add a generous pinch of salt so the ravioli are seasoned as they cook. Keep the pot on high so it’s ready when the sauce is nearly finished.
Prepare fresh tomatoes and sun-dried tomatoes. While the water heats, core and dice the 2 large Roma tomatoes into small pieces (about 1/4-inch). Drain 3/4 cup sun-dried tomato halves in oil (about 13 halves) and roughly chop them into smaller pieces if desired. Set both aside.
Melt butter and sauté garlic. In a large sauté pan over medium heat, melt 2 tablespoons butter. Add the 4 cloves minced garlic and cook, stirring constantly, for about 30 to 45 seconds—just until fragrant. Avoid browning the garlic to keep the flavor bright and clean.
Add sun-dried tomatoes and fresh tomatoes. Add the drained sun-dried tomato pieces and the diced Roma tomatoes to the pan with the garlic. Cook and stir for about 1 to 2 minutes so the flavors start to meld and the fresh tomatoes begin to soften.
Whisk in the flour. Sprinkle 2 1/2 tablespoons flour over the tomato mixture and stir constantly for 1 minute to cook out the raw flour taste. This forms a light roux that will thicken the sauce smoothly.
Gradually add milk and cream. Slowly pour in 1 3/4 cups milk while whisking to prevent lumps, then add 1/3 cup heavy cream. Continue whisking until the mixture is smooth and begins to thicken, about 2 to 3 minutes. Keep the heat at medium to avoid scalding the dairy.
Season the sauce. Season with salt and freshly ground black pepper to taste, and add 1 to 3 pinches red pepper flakes depending on how much heat you want. Taste and adjust—remember the parmesan will add some salty umami, so err on the lighter side with salt at first.
Finish the sauce with parmesan and basil. Stir in 1/3 cup finely shredded parmesan cheese until it melts and blends into the sauce, creating a smooth, slightly thickened consistency. Remove the pan from the heat and fold in 1/2 cup chopped fresh basil. The residual heat will release the basil’s aroma without wilting it completely.
Cook the ravioli. Add the 1 (20 oz) package refrigerated four-cheese ravioli to the boiling, salted water and cook according to package directions—usually 3 to 5 minutes—until the ravioli float and are tender. Drain the ravioli, reserving a small cup of pasta water in case you need to loosen the sauce.
Toss ravioli with sauce. Gently fold the drained ravioli into the pan with the creamy sun-dried tomato and basil sauce. If the sauce feels too thick, add a splash of the reserved pasta water to reach your desired consistency. Taste and adjust final seasoning with salt, pepper, or another pinch of red pepper flakes.
Serve immediately. Plate the ravioli and spoon any remaining sauce over the top. Garnish with an extra sprinkle of shredded parmesan and a few torn basil leaves for color and freshness. Serve hot.

Tips and variations

If you’d like a smoother sauce, use an immersion blender for a few quick pulses after adding the milk and cream—just don’t fully puree the fresh tomatoes if you prefer texture.
For extra depth, finely chop and reserve 1 teaspoon of the oil from the sun-dried tomatoes and sauté the garlic in that oil along with the butter. Use sparingly to avoid an oily sauce.
Add a handful of baby spinach at the end and stir until wilted for a boost of color and nutrients.
To make the dish more substantial, stir in cooked chicken pieces or white beans at the final step—these additions will absorb the sauce and make the meal heartier.
If the sauce separates, whisk in a splash more milk over low heat; gentle whisking brings it back together.

Make ahead and storage

The sauce keeps well in the refrigerator for up to 3 days if kept in an airtight container. Reheat gently on the stovetop over low heat, adding a splash of milk to re-emulsify if it has thickened. Cooked ravioli are best eaten the same day but can be stored separately and reheated briefly in the sauce.

Serving suggestions

This ravioli with creamy sun-dried tomato and basil sauce pairs beautifully with a crisp green salad, lightly dressed arugula, or roasted Brussels sprouts. A crusty bread is welcome for mopping up every last spoonful of sauce.

Final thoughts

Rich but bright, quick but impressive, this recipe makes a convincing case for pantry-savvy weeknight cooking. The concentrated flavor of sun-dried tomatoes paired with fresh Roma tomatoes and basil gives each bite both depth and lift. Whether you’re serving a simple family dinner or entertaining friends, this dish looks and tastes like an effortful kitchen accomplishment without the stress.

Enjoy your Ravioli with Creamy Sun-dried Tomato and Basil Sauce—it’s a small celebration of comfort, texture, and fresh herbs that comes together in under an hour.

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Ravioli with Creamy Sun-dried Tomato and Basil Sauce

Creamy, tomato-packed sauce and fresh basil make store-bought four-cheese ravioli taste restaurant-worthy.

Prep Time15

Cook Time15

Total Time30

Servings: 5 servings

Ingredients

1 pkg refrigerated four-cheese ravioli (20 oz)
2 large Roma tomatoes (about 9 oz) to boil, peel, seed and dice
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 to taste
freshly ground black pepper to taste
1-3 pinch red pepper flakes to taste
1/3 cup finely shredded Parmesan cheese
1/2 cup fresh basil chopped, divided

Instructions

Bring a large pot of salted water to a boil. Add the ravioli and the two whole Roma tomatoes and cook ravioli according to package directions until tender and cook tomatoes until their skins burst, about 6 minutes; if tomatoes do not burst, cut an X in the bottom and boil 2 minutes longer.
Remove tomatoes with a slotted spoon and set aside to cool until manageable. Drain the ravioli and keep warm.
When cool, peel the tomatoes, remove seeds, and dice the flesh; set aside.
While the pasta cooks, place the drained sun-dried tomato halves in a food processor and pulse until finely minced, or mince finely with a knife.
In a large, deep skillet over medium heat, melt the butter. Add the minced garlic and sauté about 30 seconds until fragrant.
Stir in the flour and cook, stirring constantly, for 1½ minutes to form a roux.
Whisk in the milk and heavy cream gradually until smooth. Add the minced sun-dried tomatoes and whisk to break up any clumps.
Season the sauce with salt, freshly ground black pepper, and red pepper flakes to taste. Bring to a light boil, stirring constantly, until the sauce thickens.
Reduce heat and stir in the Parmesan and the diced Roma tomatoes; cook, stirring frequently, until the cheese has melted and the sauce is smooth. Thin with an additional 1/4 cup milk if desired.
Add the cooked ravioli to the sauce and gently toss to coat. Stir in half of the chopped basil.
Serve warm, topped with the remaining chopped basil.