Ravioli with Sun Dried Tomato Cream Sauce

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Prep time 10 minutes

Cooking time 20 minutes

Total time 30 minutes

Servings 4 servings

Ravioli with Sun Dried Tomato Cream Sauce is my go-to dinner when I want something cozy, fancy-feeling, and low-stress after a long day. Maybe you’ve had a package of ravioli sitting in your fridge and thought, what can I do to make this actually exciting? That’s exactly where this sauce comes in. It’s rich but not heavy, a little tangy, and super creamy. The best part is you can pull it together in under 30 minutes without a ton of ingredients. If you love restaurant-style pasta but prefer eating in sweats on your couch, this one is your friend.

The Story Behind This Recipe

I’m Alexandraa, the cook behind this Ravioli with Sun Dried Tomato Cream Sauce. When the craving hit, I dialed in the flavors so it’s easy and full of cozy vibes. Ravioli with Sun Dried Tomato Cream Sauce is my go-to dinner when I want something cozy, fancy-feeling, and low-stress after a long day. Maybe you’ve had…

Alexandraa

Why I Love This Recipe

I love recipes that feel special without taking your whole evening, and this one nails it. The sauce tastes like something you’d order out, yet it uses regular pantry items. There’s also a nice balance going on here. You get creaminess from the dairy, brightness from the sun-dried tomatoes, and little pops of garlic and herbs. It’s the kind of dish that makes a weeknight feel a bit more like a celebration.

If you’ve had a long day and you’re tempted to just boil ravioli and toss it with olive oil, I hear you. But trust me, adding this sauce is a tiny upgrade that pays off big. I’ve made it when friends came over unexpectedly, and they assumed I spent hours cooking. Not even close. While the water boils, you make the sauce, then everything comes together in the pan.

If you love seafood pasta nights too, you might also like this cozy twist on lobster ravioli in a zesty lemon butter sauce. It’s a great partner to this dish when you want options for a crowd.

My friend Lina told me, I never liked sun-dried tomatoes until you made this. Now I keep a jar in the pantry just for that sauce.

It’s also super customizable. You can toss in spinach for extra greens, or add grilled chicken for protein. The base recipe holds everything together. And when you bite into soft pillows of ravioli coated in silky, tomato-kissed cream, it just hits right.

Pro tip for texture lovers: finish with a sprinkle of toasted breadcrumbs or pine nuts for crunch. It’s simple and so good.

What is a Sun-Dried Tomato Cream Sauce?

Sun-dried tomato cream sauce is exactly what it sounds like. You take chopped sun-dried tomatoes packed in oil, sauté them with garlic and a little seasoning, then stir in cream and a handful of cheese to create a velvety sauce. The tomatoes bring concentrated tomato flavor and a hint of sweetness, which balances beautifully with the dairy. If you want a little heat, a pinch of red pepper flakes does wonders.

Some folks blend the sauce for a completely smooth finish. I prefer leaving small bits of tomato for a little texture. Either way, the creamy base clings to ravioli perfectly so you get saucy, cheesy goodness in every bite. It also pairs well with spinach, basil, and even mushrooms if you’re in the mood to riff.

If you’re curious about tomato quality and picking the best ones for your pantry, here’s a quick read on delicious sun-ripened tomatoes to keep your home cooking flavorful and vibrant.

How to Make Ravioli with Sun-Dried Tomato Cream Sauce

Ingredients

• 1 pound fresh ravioli of your choice, cheese or spinach works great
• 1 tablespoon butter or olive oil
• 1 small shallot or half an onion, minced
• 2 to 3 cloves garlic, finely chopped
• 1 cup sun-dried tomatoes in oil, drained and chopped
• 1 cup heavy cream or half-and-half
• 1 to 1.5 ounces cream cheese, optional for extra silkiness
• 1/2 cup freshly grated Parmesan
• 1/2 cup reserved pasta water, as needed
• Salt and black pepper, to taste
• Red pepper flakes, optional
• Fresh basil or baby spinach for finish
• Olive oil from the sun-dried tomato jar, optional for extra flavor

Step-by-Step

• Boil the ravioli in salted water until al dente. Scoop out 1/2 cup pasta water before draining. Do not rinse. That starchy water helps the sauce cling and stay glossy.
• Warm a large skillet over medium heat. Add butter or olive oil, then the shallot. Cook until soft and fragrant, about 2 minutes. Add garlic for 30 seconds.
• Stir in the chopped sun-dried tomatoes. Let them sizzle a bit to release flavor. If the pan looks dry, add a teaspoon of the tomato oil for a flavor boost.
• Pour in the cream. Let it gently bubble for 2 to 3 minutes to thicken. If using cream cheese, stir it in now until smooth.
• Whisk in Parmesan. Season with salt, pepper, and a tiny pinch of red pepper flakes if you like heat. If the sauce gets too thick, splash in pasta water until it’s silky.
• Toss the drained ravioli into the sauce. Add a handful of basil or spinach. Warm everything together for 1 minute so the pasta absorbs the sauce.
• Taste and adjust seasoning. Finish with extra Parmesan and a drizzle of good olive oil.

I love how this sauce also plays nicely with other pastas, like rotini. If you’re craving a cozy noodle night, check out this creamy favorite too: creamy rotini with mushroom.

There you have it. You just made Ravioli with Sun Dried Tomato Cream Sauce that feels chef-y without any fuss.

Tips and Tricks for Success

Make-Ahead, Storage, and Reheating

You can prep the sauce a day ahead, then thin it with a little milk or pasta water when you reheat. Cream sauces tighten in the fridge, so gentle heat and a splash of liquid bring it back to life. Store leftovers in an airtight container for up to 3 days.

• Salt your pasta water. It’s the quickest way to boost flavor.
• Use a quality Parmesan. Freshly grated melts better and tastes brighter.
• Keep that reserved pasta water. It saves any thick sauce and makes it glossy.
• Stir in greens at the end. Spinach wilts in seconds, and basil stays fresh and fragrant.
• Cook ravioli gently. Overcooking makes them split. Check early and pull when they float.

If you love creamy sauces in general, this guide to a simple classic might be handy next time: creamy homemade alfredo sauce. I borrow the same low-and-slow approach for perfect texture here.

Want to switch it up? Try adding pan-seared mushrooms or shredded rotisserie chicken. You can also use half cream and half milk to lighten things a bit. Just remember that fat equals body in the sauce, so a little cream goes a long way.

What to Serve with Ravioli

This dish is rich, so I like serving it with something fresh and crisp. A simple lemon-dressed salad cuts through the cream and keeps the plate balanced. Garlic bread is never a bad idea either.

Here are a few easy sides that work perfectly:

Keep it bright with a green salad, roasted asparagus, or a quick pan of garlicky broccoli. Warm bread is perfect for scooping up extra sauce. For a seafood side, try flaky fish like this lovely lemon garlic sea bass with creamed spinach. And if your crew is in a garlic-bread mood, this party-friendly loaf of garlic herb sourdough stuffed with brie and cranberry sauce is wild in the best way.

For casual nights, I’ll put out a plate of olives, some cherry tomatoes, and a simple vinaigrette salad. It feels like a bistro meal without going overboard. If you’re hosting, add a crisp white wine or sparkling water with lemon to round it out.

Common Questions

Can I use jarred sauce instead of making it?
You can, but homemade tastes fresher and takes under 20 minutes. It’s mostly pantry items you probably already have.

What kind of ravioli is best?
Cheese or spinach ravioli are my top choices. Meat-filled ravioli works too, but it can make the dish heavier, so add a fresh side.

How do I keep the sauce from breaking?
Keep the heat medium and add cheese gradually. If it gets too thick, loosen with a splash of pasta water and stir gently.

Can I make it spicy?
Yes. Add red pepper flakes with the garlic or a pinch of cayenne when you add the cream.

What if my ravioli splits?
Turn down the boil and cook just until they float. Use a slotted spoon to lift them out, and handle gently when tossing in the sauce.

Let’s Wrap It Up With Something Tasty

If you’re craving pasta with a little flair and a lot of comfort, Ravioli with Sun Dried Tomato Cream Sauce is the answer. It’s easy to make, flexible with add-ins, and impressive enough for guests. I love pairing it with a leafy salad and warm bread, then letting the sauce do the rest. For more creamy inspo, you might enjoy this twist from another kitchen I admire, Creamy Sun-dried Tomato and Spinach Ravioli, or this bright, basil-kissed take, Ravioli with Creamy Sun-dried Tomato and Basil Sauce. Give it a go, taste as you cook, and make it your own.