Ravioli with Creamy Sun-dried Tomato and Basil Sauce
Ingredients
The ravioli
-
1
pkg.
refrigerated four-cheese ravioli (20 oz)
The sauce
-
2
large
Roma tomatoes (9 oz)
-
¾
cup
sun-dried tomato halves in oil, drained (about 13 halves)
-
2
Tbsp
butter
-
4
cloves
garlic, minced
-
2½
Tbsp
flour
-
1¾
cup
milk
-
⅓
cup
heavy cream
-
to taste
salt
-
to taste
freshly ground black pepper
-
1-3
pinches
red pepper flakes
-
⅓
cup
finely shredded parmesan cheese
-
½
cup
fresh basil, chopped
Instructions
- 1. Boil water in a large pot and add ravioli and Roma tomatoes, cooking according to package directions.
- 2. Once the tomatoes' skins burst, remove them, cool, peel, seed, and dice.
- 3. In a food processor, mince the drained sun-dried tomatoes.
- 4. In a skillet, melt butter over medium heat, add garlic and sauté briefly.
- 5. Stir in flour and cook, then gradually whisk in milk and cream.
- 6. Add the minced sun-dried tomatoes, season, and cook until the sauce thickens.
- 7. Stir in parmesan cheese and diced Roma tomatoes until melted.
- 8. Combine the cooked ravioli with the sauce and toss with half of the basil.
- 9. Serve warm, topped with the remaining basil.
Nutrition Facts (estimated)
Servings
5
Calories
606
Total fat
30g
Total carbohydrates
58g
Total protein
15g
Sodium
914mg
Cholesterol
108mg
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