Ingredients
Equipment
Method
Cooking Steps:
- 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.