Easy Ravioli with Creamy Basil-Tomato Sauce
A quick, comforting ravioli dish in a creamy basil-tomato sauce ready in about 35 minutes.
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 cup onion chopped
- 3 cloves garlic minced
- 1/4 cup basil fresh, or 2 tablespoons dried
- 1 teaspoon oregano dried
- 1 1/2 teaspoons Kosher salt
- 1/2 teaspoon black pepper freshly ground
- 1/2 teaspoon red pepper flakes more to taste for extra spice
- 28 oz crushed tomatoes 1 can
- 1/2 cup chicken broth
- 1 1/2 lbs ravioli fresh
- 1/2 cup heavy cream
- 3/4 cup sun-dried tomatoes in oil, drained and roughly chopped
- 1/3 cup Parmesan cheese grated
- 2 tablespoons flat-leaf parsley chopped, for garnish
Instructions
- Heat the olive oil in a large saucepan over medium heat.
- Add the chopped onion and cook, stirring frequently, until softened, about 3 minutes.
- Add the minced garlic and cook for 30 seconds, stirring constantly to prevent burning.
- Stir in the basil, dried oregano, kosher salt, black pepper, and red pepper flakes; cook for about 30 seconds to bloom the herbs.
- Pour in the crushed tomatoes and chicken broth, stir to combine, and bring the sauce to a simmer.
- Add the fresh ravioli to the simmering sauce and cook for about 5 minutes, stirring occasionally, until ravioli are heated through and tender.
- Stir in the heavy cream and chopped sun-dried tomatoes, mixing until the sauce is smooth and combined.
- Add the grated Parmesan and stir until melted and incorporated into the sauce.
- Serve immediately and garnish with chopped flat-leaf parsley.
Equipment
- Large Saucepan
- Wooden spoon or spatula
- Measuring Cups and Spoons
- Can opener
- Knife and cutting board
Notes
- Use fresh ravioli when possible for best texture.
- If using frozen ravioli, cook according to package directions first, then add to the sauce.
- Adjust red pepper flakes to control spiciness.
- Use 1–2 tablespoons fresh basil or 1–2 teaspoons dried basil.
- Drain and chop sun-dried tomatoes before adding.