Ravioli with Creamy Sundried Tomato and Basil Sauce

This is for fan of comfort foods. Ravioli with Creamy Sundried Tomato and Basil Sauce! It is the best of the best choice to light up on dinning table today. Are you ready to explore the good recipe, let check it out with me to see how delicious the dish is.

The recipe is perfect combination of all ingredients, which are garlic, cheese ravioli, Roma tomatoes, butter, flour, milk, heavy cream, fresh basil, salt and pepper, and others. There are too many ingredients, right? They are gathered in one to make super yummy, tasty and flavorful Ravioli with Creamy Sundried Tomato and Basil Sauce dish that you can not avoid its charm. If you take it a first try once, you will have to say “yes, yes and yes” with the recipe. Let this dish to be a new star in your meal according to your own way.

Just need a few basic steps and a short time, for about 30 minutes with detailed instructions to make it, you will get delicious dish in a flash. Saving the recipe on hand, it means you don’t eat the same dish over and over again. Moreover, this is a good chance to show your cooking skills. It’s time to bring it in your kitchen and make it right away.

Ravioli with Creamy Sundried Tomato and Basil Sauce

Recipe by JanC

Servings

5

servings

Prep time

15

minutes

Cooking time

15

minutes

Ravioli with Creamy Sundried Tomato and Basil Sauce. It is the best of the best choice to light up on dinning table.

Ingredients

• 4 cloves garlic, minced

• 1 (20 oz) package refrigerated four-cheese ravioli

• 2 large Roma tomatoes (9 oz)

• 1/3 cup finely shredded parmesan cheese

• 2 Tbsp butter

• 2 1/2 Tbsp flour

• 1 3/4 cup milk

• 3/4 cup sun-dried tomato halves in oil, drained (about 13 halves)

• 1/3 cup heavy cream

• 1/2 cup fresh basil, chopped

• Salt and freshly ground black pepper, to taste

• 1 – 3 pinches red pepper flakes, to taste

Directions

• Bring a large pot of water to a boil. Once boiling, add ravioli and Roma tomatoes. Boil pasta according to directions on package and cook tomatoes until skins burst, remove tomatoes and allow to rest until cool enough to handle, then peel, seed and dice tomatoes. Drain pasta.
• While pasta boils prepare sauce. Place drained sun-dried tomatoes in a food processor and pulse until finely minced. In a large and deep skillet, melt butter over medium heat. Add garlic and sauté 30 seconds then add flour and cook, stirring constantly 1 1/2 minutes. While whisking, slowly add in milk and cream. Add sundried tomatoes and whisk to separate clumps. Season with salt and pepper to taste and add red pepper flakes.
• Cook sauce until thickened, bringing it to light boil, while stirring constantly, then reduce heat and add parmesan cheese and diced Roma tomatoes.
• Cook until cheese has melted, stirring frequently. Thin sauce with an additional 1/4 cup milk if desired. Add cooked ravioli to sauce and toss to evenly coat, then toss in half of the chopped basil. Serve warm topped with remaining basil.