Ravioli with Creamy Sun-dried Tomato and Basil Sauce
There’s something undeniably comforting about a plate of ravioli. Especially when they’re nestled in a creamy sauce that sings of summer with sun-dried tomatoes and fresh basil. This Ravioli with Creamy Sun-dried Tomato and Basil Sauce is a delightful dish that can elevate any dinner table, whether it’s a weeknight meal or a special occasion. The combination of flavors—rich, creamy, and slightly tangy—will surely impress your family or guests. Let’s dive into this delicious recipe that is not only simple but bursting with flavor!
What Sets This Recipe Apart
What makes this Ravioli with Creamy Sun-dried Tomato and Basil Sauce standout is its harmonious blend of flavors and textures. The four-cheese ravioli adds a luxurious touch, while the creamy sun-dried tomato sauce creates a perfect balance. Fresh basil brings a vibrant freshness, making this dish not just a meal but a delightful culinary experience. Plus, with minimal prep time, you can whip this up even on the busiest of evenings.
What You’ll Need
- 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 cups 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 & Cook Tools
- Large pot: For boiling the ravioli.
- Skillet: To prepare the creamy sauce.
- Whisk: For mixing the sauce and ensuring a smooth texture.
- Measuring cups and spoons: To accurately measure out your ingredients.
- Cutting board and knife: For chopping the tomatoes and basil.
Ravioli with Creamy Sun-dried Tomato and Basil Sauce: From Prep to Plate
Step 1: Cook the Ravioli
Begin by bringing a large pot of salted water to a boil. Once boiling, gently add the refrigerated four-cheese ravioli. Cook according to the package instructions, usually about 4-5 minutes, or until they float to the surface. Once cooked, drain them and set aside.
Step 2: Prepare the Fresh Ingredients
While the ravioli is cooking, chop the Roma tomatoes and sun-dried tomatoes into small pieces. This will enhance their flavor and allow them to blend seamlessly into the sauce. Set these aside as well.
Step 3: Make the Creamy Sauce
In a large skillet, melt the butter over medium heat. Once melted, add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to let it brown.
Step 4: Thicken the Sauce
Sprinkle the flour over the garlic and butter mixture, whisking constantly for about a minute. This will create a roux that helps thicken the sauce.
Step 5: Add the Liquids
Gradually pour in the milk and heavy cream, continuing to whisk to avoid lumps. Allow the mixture to simmer gently for about 3-4 minutes until it thickens slightly.
Step 6: Incorporate the Tomatoes and Seasonings
Add the chopped sun-dried tomatoes and Roma tomatoes to the sauce. Season with salt, freshly ground black pepper, and red pepper flakes to taste. Stir in the finely shredded parmesan cheese until melted and smooth, creating a luscious creamy sauce.
Step 7: Combine the Ravioli and Sauce
Gently add the cooked ravioli to the sauce, tossing to coat the pasta evenly. Allow everything to heat through for about 2 minutes. Just before serving, fold in the chopped fresh basil for an extra burst of flavor.
Step 8: Serve and Enjoy
Plate your decadent ravioli with creamy sun-dried tomato and basil sauce, garnishing with additional parmesan cheese and fresh basil if desired. Enjoy this comforting dish while it’s hot!
Low-Carb/Keto Alternatives
- Substitute the four-cheese ravioli with zucchini noodles or cauliflower gnocchi for a lower-carb option.
- Use almond milk or coconut cream in place of regular milk and heavy cream to reduce carbs.
- Omit the flour and use xanthan gum as a thickening agent for a keto-friendly sauce.
Mistakes Even Pros Make
- Not salting the water when cooking the ravioli can lead to bland pasta. Always salt your water liberally!
- Overcooking the ravioli can result in a mushy texture. Keep an eye on them and remove them as soon as they float.
- Forgetting to add the fresh basil at the end can diminish the dish’s fresh flavor. Always add herbs last to maintain their vibrant taste.
- Not whisking the sauce constantly after adding flour can cause lumps. Be diligent to ensure a smooth sauce.
Freezer-Friendly Notes
This dish is best enjoyed fresh, but if you have leftovers, they can be stored in an airtight container in the fridge for up to 3 days. If you want to freeze the ravioli and sauce, it’s best to freeze them separately. The ravioli can be placed in a freezer-safe bag, while the sauce can be frozen in a container. When ready to use, thaw in the refrigerator overnight and reheat gently on the stove.
Ask & Learn
Can I use frozen ravioli instead of refrigerated?
Absolutely! Just make sure to adjust the cooking time according to the package instructions. Frozen ravioli may take a few extra minutes to cook.
What can I substitute for sun-dried tomatoes?
If you don’t have sun-dried tomatoes, you can use roasted red peppers or fresh cherry tomatoes for a different flavor profile, though the taste will vary.
How can I make this dish vegetarian?
This recipe is already vegetarian! Just ensure that your ravioli doesn’t contain any meat-based ingredients.
Can I add protein to this dish?
Yes! Grilled chicken, shrimp, or sautéed mushrooms can be great additions to make this dish heartier. Just add them to the sauce in the final steps.
Next Up in Your Queue
The Takeaway
Ravioli with Creamy Sun-dried Tomato and Basil Sauce is a warm embrace on a plate. The comforting flavors and creamy texture make it a dish that will be cherished by everyone at your table. This recipe is not only easy to prepare but also versatile enough to accommodate various dietary preferences. Whether you’re enjoying a quiet dinner at home or hosting friends, this dish is bound to impress. So gather your ingredients, follow the steps, and indulge in a plate of pure comfort. Happy cooking!
Ravioli with Creamy Sun-dried Tomato and Basil Sauce
Ingredients
Equipment
Method
- Begin by bringing a large pot of salted water to a boil. Once boiling, gently add the refrigerated four-cheese ravioli. Cook according to the package instructions, usually about 4-5 minutes, or until they float to the surface. Once cooked, drain them and set aside.
- While the ravioli is cooking, chop the Roma tomatoes and sun-dried tomatoes into small pieces. This will enhance their flavor and allow them to blend seamlessly into the sauce. Set these aside as well.
- In a large skillet, melt the butter over medium heat. Once melted, add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to let it brown.
- Sprinkle the flour over the garlic and butter mixture, whisking constantly for about a minute. This will create a roux that helps thicken the sauce.
- Gradually pour in the milk and heavy cream, continuing to whisk to avoid lumps. Allow the mixture to simmer gently for about 3-4 minutes until it thickens slightly.
- Add the chopped sun-dried tomatoes and Roma tomatoes to the sauce. Season with salt, freshly ground black pepper, and red pepper flakes to taste. Stir in the finely shredded parmesan cheese until melted and smooth, creating a luscious creamy sauce.
- Gently add the cooked ravioli to the sauce, tossing to coat the pasta evenly. Allow everything to heat through for about 2 minutes. Just before serving, fold in the chopped fresh basil for an extra burst of flavor.
- Plate your decadent ravioli with creamy sun-dried tomato and basil sauce, garnishing with additional parmesan cheese and fresh basil if desired. Enjoy this comforting dish while it’s hot!
Notes
- For a low-carb option, substitute ravioli with zucchini noodles or cauliflower gnocchi.
- Use almond milk or coconut cream instead of regular milk and heavy cream to reduce carbs.
- Store leftovers in an airtight container in the fridge for up to 3 days.
