Velvety Ravioli with Sun Dried Tomato Cream Sauce🍖 Main

Name: Velvety Ravioli with Sun Dried Tomato Cream Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 (9-ounce) packages refrigerated ravioli; 3 tablespoons unsalted butter; 3 cloves garlic, minced; 1 small shallot, diced; 3 tablespoons tomato paste; 2 teaspoons Italian seasoning; 1/4 teaspoon crushed red pepper flakes, optional; 3 tablespoons all-purpose flour; 1/3 cup dry white wine; 1 1/2 cups chicken stock; 1/2 cup heavy cream; 1/2 cup julienned sundried tomatoes, chopped; Kosher salt and freshly ground black pepper, to taste; 1/4 cup Parmesan, grated; 2 tablespoons parsley leaves, chopped

Luxuriously soft pasta pockets bathed in an incredibly silky, luscious cream sauce featuring sun dried tomatoes! Ready in half an hour for busy evenings, but elegant enough to serve guests!

By Jason Miller, Weeknight Cook & Household Coordinator

Prep: 15 minCook: 15 minServes: 4

pasta italian cream sauce weeknight dinner 30-minute meal

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Italian cooking at its best is about simplicity, quality ingredients, and respect for technique. This velvety ravioli with sun dried tomato cream sauce follows that philosophy — a handful of good ingredients, treated well, creating something that tastes far more sophisticated than the effort involved. It is the kind of meal that makes an ordinary weeknight feel like a small celebration.

Add the garlic after the other aromatics have softened — it burns faster than onions and can turn bitter if it hits high heat for too long. When adding dairy, lower the heat first and stir continuously. Cream and cheese can break if they hit a rolling boil, and you want a silky, smooth result.

Keep a jar of this in the fridge — it stays fresh for several days and improves as the flavors meld. Try it on grilled meats, roasted vegetables, sandwiches, or as a dipping sauce. Once you start experimenting, you will find it works with almost everything.

Ingredients

2 (9-ounce) packages refrigerated ravioli
3 tablespoons unsalted butter
3 cloves garlic, minced
1 small shallot, diced
3 tablespoons tomato paste
2 teaspoons Italian seasoning
1/4 teaspoon crushed red pepper flakes, optional
3 tablespoons all-purpose flour
1/3 cup dry white wine
1 1/2 cups chicken stock
1/2 cup heavy cream
1/2 cup julienned sundried tomatoes, chopped
Kosher salt and freshly ground black pepper, to taste
1/4 cup Parmesan, grated
2 tablespoons parsley leaves, chopped

Nutrition (Per 4 servings)*

620

Calories

22g

Protein

58g

Carbs

32g

Fat

Fiber

780mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

In a large pot of boiling salted water, cook ravioli according to package instructions; drain well.
Melt butter in a large skillet over medium heat. Add garlic and shallot, and cook, stirring frequently, until tender, about 2 minutes.
Stir in tomato paste, Italian seasoning and red pepper flakes until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute.
Stir in wine, scraping any browned bits from the bottom of the skillet.
Stir in chicken stock, heavy cream and sun dried tomatoes; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly reduced and flavors have blended, about 5 minutes. Stir in Parmesan.
Stir in ravioli until heated through, about 1-2 minutes.
Serve immediately, garnished with parsley, if desired.