Ravioli with Sun Dried Tomato Cream Sauce

The dreamiest pillow-y ravioli, with a sun-dried tomato sauce on display! A 30-minute weeknight dinner but delicious enough for company!

why i like this recipe

• Good saucy goodness. This is one of those heavenly sun-dried tomato cream sauces that you’ll want completely smeared all over the ravioli and crusty bread, not letting a single drop spill. That’s just great.
• A weeknight hero but loves enough weekend company. We’re talking a 30-minute dinner here, start to finish, for both a weeknight and with the right company.
• A versatile recipe. This ravioli dinner is incredibly flexible and forgiving – you use what you have on hand, whether it’s swapping out the ravioli for a different pasta, or adding leftover rotisserie chicken or any long-lasting greens like baby spinach or kale for picky eaters.

how to make ravioli with sun dried tomato cream sauce

1. Cook the ravioli, keeping a close eye as the new ravioli cooks very quickly
2. Saute the aromatics in the melted butter, add the garlic, shallot, tomato paste, Italian seasoning and red pepper flakes (if using) until fragrant.
3. Stir in the flour (the sauce will start to thicken here)
4. Deglaze the skillet with a little wine, removing all the caramelized brown bits for maximum flavor.
5. Add liquid to keep everyone happy, and some sun-dried tomatoes
6. Summer, cook, cook
7. Grate the Parmesan until smooth, add to the cooked ravioli until hot.

tips and tricks for success

• Add desired protein. Crumbled Italian sausage (sweet or spicy) or ground beef, chicken or turkey will all work very well here.
• Add a kick of heat (or not).For an extra spicy kick, increase the amount of crushed red pepper flakes. For a milder flavor, especially for the little ones, skip the red pepper flakes altogether.
• Choose a wine to drink.A dry white wine (pinot grigio or sauvignon blanc) is good here – it doesn’t have to be anything fancy or expensive. Just something you don’t have a problem drinking since you’ll have an open bottle.
• Use good quality stock.The better the quality of your stock, the better your sauce. Many brands like to pack in salt so always choose an unsalted or low sodium brand. Homemade stock is even better.
• Add to the leafy greens.This is a great recipe for sneaking in leafy greens for picky eaters. Spinach, kale, collard greens, swiss chard, or arugula are all good choices.
• Mix it up. Swap the ravioli for small ravioli, agnolotti or tortellini.
• Serve with crusty bread.Serve with all the homemade crusty bread for dipping, dipping and dunking!

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Ravioli with Sun Dried Tomato Cream Sauce

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The dreamiest pillow-y ravioli, with a sun-dried tomato sauce on display! A 30-minute weeknight dinner but delicious enough for company!

Preparation Time 15 minutes minutes

Cooking Time 15 minutes minutes

Perfect Time 30 minutes minutes

Services 4 food

Ingredients

• 2 (9-ounce) packages freezer ravioli
• 3 of spoons unsalted butter
• 3 cloves garlic it is digested
• 1 a small shallot dice
• 3 of spoons tomato paste
• 2 teaspoons Italian seasoning
• ¼ a teaspoon crushed red pepper leaves by choice
• 3 of spoons all purpose flour
• ⅓ cup dry white wine
• 1 ½ cups chicken stock
• ½ cup heavy cream
• ½ cup julienned sundried tomatoes chopped
• Kosher salt and freshly ground black pepper, to taste
• ¼ cup Freshly grated Parmesan
• 2 of spoons chopped parsley leaves

Instructions

• In a large pot of boiling salted water, cook ravioli according to package instructions; take out well.
• Melt the butter in a large saucepan over medium heat. Add the garlic and shallot, and cook, stirring frequently, until soft, about two minutes.
• Saute tomato paste, Italian seasoning and red pepper flakes until fragrant, about 1 minute.
• Toast the flour until lightly browned, about 1 minute.
• Add the wine, scraping up any brown bits from the bottom of the skillet.
• Combine chicken stock, heavy cream and sun-dried tomatoes; season with salt and pepper, to taste. Boil; reduce heat and simmer until reduced slightly and flavors have combined, about 5 minutes. Add the Parmesan.
• Add the ravioli until heated through, about 1-2 minutes.
• Serve immediately, garnished with parsley, if desired.

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