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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 minutes
Cook Time15 minutes
Total Time30 minutes
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.

Equipment

  • Large Pot
  • Large, deep skillet
  • Food processor or knife
  • Whisk
  • Measuring Cups and Spoons
  • slotted spoon or strainer

Notes

  • Drain sun-dried tomatoes well to avoid a greasy sauce.
  • Pulse sun-dried tomatoes for a smoother sauce or chop by hand for texture.
  • Add up to 1/4 cup extra milk to thin the sauce if needed.
  • Adjust red pepper flakes to control heat.