Looking for a dish that feels indulgent yet is surprisingly easy to prepare? This Ravioli with Creamy Sun-dried Tomato and Basil Sauce is just what you need! Imagine tender, cheese-filled ravioli enveloped in a rich, velvety sauce that bursts with the flavors of sun-dried tomatoes and fresh basil. It’s like a warm hug on a plate, perfect for a cozy dinner or an impressive meal to share with friends. Let’s dive into this delicious recipe that you’ll want to make again and again!
Why You’ll Love This Recipe
This Ravioli with Creamy Sun-dried Tomato and Basil Sauce is a delightful combination of flavors and textures. The creamy sauce perfectly complements the four-cheese ravioli, while the sun-dried tomatoes add a sweet-tart burst. Fresh basil elevates the dish with its aromatic quality, making every bite a balance of comfort and sophistication. Plus, it comes together in under 30 minutes, making it a fantastic option for busy weeknights or last-minute dinner parties.
Ingredients at a Glance
- 1 (20 oz) pkg refrigerated four-cheese ravioli
- 2 large Roma tomatoes (9 oz), diced
- 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
Before You Start: Equipment
- Large pot for boiling ravioli
- Large skillet for the sauce
- Wooden spoon or spatula for stirring
- Measuring cups and spoons
- Knife and cutting board for chopping ingredients
How to Prepare Ravioli with Creamy Sun-dried Tomato and Basil Sauce
Step 1: Cook the Ravioli
Begin by bringing a large pot of salted water to a boil. Once boiling, add the refrigerated four-cheese ravioli and cook according to package instructions, usually around 4-5 minutes, until they float to the surface. This means they’re ready! Drain and set aside.
Step 2: Prepare the Sauce
In a large skillet, melt the butter over medium heat. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to let it brown.
Step 3: Add the Flour
Sprinkle the flour over the garlic and butter mixture. Stir continuously for about 1 minute, allowing the flour to cook slightly and form a roux.
Step 4: Pour in the Milk and Cream
Gradually whisk in the milk, followed by the heavy cream, ensuring there are no lumps. Continue stirring until the mixture thickens and begins to bubble gently.
Step 5: Incorporate Sun-dried Tomatoes
Add the drained sun-dried tomato halves and diced Roma tomatoes to the sauce. Season with salt, pepper, and red pepper flakes to taste. Let the sauce simmer for about 5 minutes, allowing the flavors to meld beautifully.
Step 6: Add Cheese and Basil
Stir in the finely shredded parmesan cheese until melted and well combined. Then, fold in the chopped fresh basil for that fragrant, herbaceous kick.
Step 7: Combine Ravioli and Sauce
Gently add the cooked ravioli to the sauce, tossing to coat each piece evenly. Allow everything to heat through for another 2-3 minutes.
Smart Substitutions
- For a lighter version, substitute half of the heavy cream with more milk.
- Use gluten-free ravioli if you prefer a gluten-free option.
- Swap out fresh basil for spinach or arugula for a different flavor profile.
- For a vegan alternative, use vegan cream and cheese substitutes and a plant-based ravioli.
Chef’s Rationale
- Using refrigerated ravioli saves time without sacrificing flavor, making it a great choice for busy cooks.
- The combination of fresh and sun-dried tomatoes adds depth to the sauce, balancing the richness of the cream.
- Incorporating garlic not only enhances the flavor but also provides aromatic notes that elevate the dish.
- Fresh basil is a must—it brings brightness and freshness that cuts through the creaminess of the sauce.
Keep It Fresh: Storage Guide
Leftover Ravioli with Creamy Sun-dried Tomato and Basil Sauce can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce if necessary. This dish does not freeze well due to the cream sauce, so it’s best enjoyed fresh!
Reader Questions
Can I use frozen ravioli instead of refrigerated?
Absolutely! Just follow the cooking instructions on the package, as frozen ravioli may require a longer cooking time.
What can I substitute for the heavy cream if I want to make it lighter?
You can use additional milk or a lighter cream alternative, such as half-and-half, for a less rich sauce.
Is there a way to make this dish spicier?
Yes! You can increase the amount of red pepper flakes or add a dash of hot sauce to the sauce for an extra kick.
Can I add protein to this dish?
Definitely! Grilled chicken, shrimp, or sautéed mushrooms can be great additions to make the dish more filling.
Cook This Next
- Pesto Pasta with Cherry Tomatoes
- Classic Spaghetti Carbonara
- Creamy Pesto Chicken Skillet
- Vegetable Lasagna with Spinach and Ricotta
Let’s Eat
This Ravioli with Creamy Sun-dried Tomato and Basil Sauce is more than just a meal; it’s a celebration of flavors that come together in perfect harmony. With its creamy texture and vibrant ingredients, you’ll find that each bite is satisfying and rich, making it an instant favorite in your household. So, gather your ingredients, put on your apron, and treat yourself to a delightful dish that’s sure to impress. Enjoy every creamy, cheesy bite!
Ravioli with Creamy Sun-dried Tomato and Basil Sauce
Ingredients
For the Ravioli and Sauce:
- 1 pkg refrigerated four-cheese ravioli (20 oz)
- 2 large Roma tomatoes (9 oz), diced
- 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 (1% preferred)
- 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
Instructions
How to Prepare:
- Begin by bringing a large pot of salted water to a boil. Once boiling, add the refrigerated four-cheese ravioli and cook according to package instructions, usually around 4-5 minutes, until they float to the surface. This means they’re ready! Drain and set aside.
- In a large skillet, melt the butter over medium heat. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to let it brown.
- Sprinkle the flour over the garlic and butter mixture. Stir continuously for about 1 minute, allowing the flour to cook slightly and form a roux.
- Gradually whisk in the milk, followed by the heavy cream, ensuring there are no lumps. Continue stirring until the mixture thickens and begins to bubble gently.
- Add the drained sun-dried tomato halves and diced Roma tomatoes to the sauce. Season with salt, pepper, and red pepper flakes to taste. Let the sauce simmer for about 5 minutes, allowing the flavors to meld beautifully.
- Stir in the finely shredded parmesan cheese until melted and well combined. Then, fold in the chopped fresh basil for that fragrant, herbaceous kick.
- Gently add the cooked ravioli to the sauce, tossing to coat each piece evenly. Allow everything to heat through for another 2-3 minutes.
Equipment
- Large pot for boiling ravioli
- Large skillet for the sauce
- Wooden spoon or spatula for stirring
- Measuring cups and spoons
- Knife and cutting board for chopping ingredients
Notes
- Leftover Ravioli with Creamy Sun-dried Tomato and Basil Sauce can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, simply warm on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce if necessary.
- This dish does not freeze well due to the cream sauce, so it’s best enjoyed fresh!
