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.