Othercookingclassy4.9
Ravioli with Creamy Sun-dried Tomato and Basil Sauce
Such a flavorful ravioli recipe! The sun dried tomatoes and basil and so much deliciousness.
👥 5 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- skillet
- food processor
- whisk
📝 Preparation Steps
1
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 (if they don't burst after ⏱️ 6 minutes then cut an "x" in the bottom of tomatoes, and boil about ⏱️ 2 minutes longer), remove tomatoes and allow to rest until cool enough to handle, then peel, seed and dice tomatoes. Drain pasta.
large Roma tomatoes (9 oz)2
2
(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 saute ⏱️ 30 seconds then add flour and cook, stirring constantly 1 1/⏱️ 2 minutes. While whisking, slowly add in milk and cream.
butter2 Tbspgarlic (, minced)4 cloves
3
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.
large Roma tomatoes (9 oz)2
4
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.
cup milk (I used 1%)1 3/4
Nutrition Facts
calories
606 kcal
fat Content
30 g
serving Size
1 serving
fiber Content
4 g
sugar Content
7 g
sodium Content
914 mg
protein Content
15 g
cholesterol Content
108 mg
carbohydrate Content
58 g
saturated Fat Content
14 g
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