Go Back
Delicious Ravioli with Sun Dried Tomato Cream Sauce garnished with fresh basil.

Ravioli with Sun Dried Tomato Cream Sauce

A cozy and creamy ravioli dish with sun-dried tomatoes that can be prepared in under 30 minutes, making it perfect for a quick yet fancy dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main 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
  • to taste 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

Method
 

Cooking the Ravioli
  1. Boil the ravioli in salted water until al dente. Scoop out 1/2 cup pasta water before draining. Do not rinse.
Making the Sauce
  1. 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.
  2. 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 flavor.
  3. Pour in the cream and let it gently bubble for 2 to 3 minutes to thicken. If using cream cheese, stir it in now until smooth.
  4. Whisk in Parmesan and season with salt, pepper, and a pinch of red pepper flakes if desired. If the sauce gets too thick, splash in reserved pasta water until it’s silky.
Combining and Finishing
  1. Toss the drained ravioli into the sauce along with a handful of basil or spinach. Warm everything together for 1 minute.
  2. Taste and adjust seasoning. Finish with extra Parmesan and a drizzle of good olive oil.

Notes

You can prep the sauce a day ahead; thin with milk or pasta water when reheating. Store leftovers in an airtight container for up to 3 days. Salt your pasta water for flavor.