If you’re craving a dish that’s both indulgently creamy and bursting with vibrant flavor, this Ravioli with Sun-Dried Tomato Cream Sauce Recipe is your new best friend in the kitchen. The tender ravioli pillows envelop a delightful filling, while the luscious sun-dried tomato cream sauce offers just the right balance of tangy sweetness and rich, velvety texture. Every bite feels like a warm hug, perfect for turning any ordinary dinner into a cozy celebration.
Ingredients You’ll Need
Getting the balance just right is simple with a handful of essential ingredients that bring out the best in this dish. Each one plays a key role, whether adding depth, creaminess, or that distinct sun-dried tomato flavor that makes this recipe shine.
- Refrigerated ravioli (2 packages): Choose your favorite cheese or meat-filled ravioli for that tender, comforting bite.
- Unsalted butter (3 tablespoons): Adds richness and helps sauté garlic and shallots to fragrant perfection.
- Garlic (3 cloves, minced): Brings aromatic warmth and depth to the sauce.
- Shallot (1 small, diced): Offers a subtle sweetness and complexity beyond traditional onions.
- Tomato paste (3 tablespoons): Concentrates that tomato flavor to form the rich base of the sauce.
- Italian seasoning (2 teaspoons): A flavorful blend of herbs tying the sauce together with a Mediterranean flair.
- Crushed red pepper flakes (1/4 teaspoon, optional): Provides a gentle kick for those who enjoy a bit of heat.
- All-purpose flour (3 tablespoons): Thickens the sauce, giving it that luxurious creamy texture.
- Dry white wine (1/3 cup): Adds acidity and brightness to balance the creamy elements.
- Chicken stock (1 1/2 cups): The savory backbone that deepens the sauce’s flavor.
- Heavy cream (1/2 cup): Creates the luscious, velvety finish that makes this sauce irresistible.
- Julienned sun-dried tomatoes (1/2 cup, chopped): Infuses the sauce with sweet-tart bursts of umami.
- Kosher salt and freshly ground black pepper: Essential to season and balance all the flavors.
- Freshly grated Parmesan (1/4 cup): Adds a nutty, salty richness for that final touch.
- Fresh parsley (2 tablespoons, chopped): Provides a pop of color and a fresh herbal note when garnished.
How to Make Ravioli with Sun-Dried Tomato Cream Sauce Recipe
Step 1: Cook the Ravioli
Start by boiling a large pot of salted water and cooking the ravioli according to the package instructions. Once done, drain them carefully to avoid any breakage. This step ensures your ravioli are perfectly tender and ready to soak up that delicious sauce.
Step 2: Sauté Aromatics
In a large skillet over medium heat, melt the butter, then toss in the minced garlic and diced shallot. Cook while stirring frequently until both are tender and fragrant, about 2 minutes. This step builds the sauce’s flavor foundation.
Step 3: Build the Sauce Base
Mix in the tomato paste, Italian seasoning, and optional red pepper flakes, stirring until the mixture becomes aromatic, roughly 1 minute. This combination bridges savory, herbal, and spicy notes to elevate the sauce.
Step 4: Create the Roux
Whisk in the flour to the skillet and cook for about 1 minute, allowing it to lightly brown. This cooks out any raw flour taste and thickens the sauce beautifully.
Step 5: Deglaze with Wine
Pour in the dry white wine while stirring, scraping up any tasty browned bits from the bottom of the pan. This adds complexity and a subtle acidity that brightens the sauce.
Step 6: Add Liquids and Sun-Dried Tomatoes
Stir in the chicken stock, heavy cream, and chopped sun-dried tomatoes. Season with kosher salt and black pepper to taste. Bring the sauce to a boil, then reduce the heat and let it simmer gently for about 5 minutes until it thickens slightly and the flavors get cozy together. Finally, fold in the grated Parmesan for a rich, cheesy finish.
Step 7: Combine Ravioli with Sauce
Transfer the cooked ravioli into the sauce and toss gently to coat, heating everything through for 1-2 minutes. This ensures every bite is infused with that luscious sun-dried tomato cream sauce.
Step 8: Serve and Garnish
Dish up immediately, and if you like, sprinkle with fresh chopped parsley for a vibrant, herbaceous touch that complements the creamy sauce perfectly.
How to Serve Ravioli with Sun-Dried Tomato Cream Sauce Recipe
Garnishes
Fresh parsley is a classic topper, but try adding a sprinkle of toasted pine nuts for crunch or a few fresh basil leaves to enhance the Italian vibe. A dusting of extra Parmesan always brings the dish together with that salty, savory kick.
Side Dishes
This ravioli pairs beautifully with a crisp green salad tossed in lemon vinaigrette to cut through the richness. Oven-roasted asparagus or garlic sautéed spinach also make fantastic, simple sides that keep the meal balanced and colorful.
Creative Ways to Present
For a dinner party, consider serving this ravioli in shallow bowls with a drizzle of high-quality olive oil and edible flowers for an elegant, Instagram-worthy presentation. Or, plate it alongside grilled chicken for a hearty, crowd-pleasing combination.
Make Ahead and Storage
Storing Leftovers
Place any leftover ravioli and sauce in an airtight container and store in the refrigerator. It will keep well for up to 3 days, making it a perfect do-ahead meal for busy weeknights.
Freezing
While ravioli texture is best fresh, you can freeze leftovers by separating the ravioli and sauce and freezing them individually in airtight containers. Thaw overnight in the fridge before reheating for the best results.
Reheating
Rewarm leftovers gently in a skillet over medium-low heat, adding a splash of chicken stock or cream if the sauce has thickened too much. Avoid microwaving at high power to preserve the creamy texture and avoid rubbery pasta.
FAQs
Can I use frozen ravioli instead of refrigerated?
Absolutely! Just cook the frozen ravioli according to the package directions, usually adding a minute or two to the cooking time, then follow the rest of the recipe as is. The sauce will hug those tender parcels just as well.
Is there a vegetarian option for this recipe?
Yes, you can use vegetable stock instead of chicken stock and choose cheese-filled or vegetable-stuffed ravioli. The sun-dried tomato cream sauce is rich and flavorful enough to stand on its own without meat.
Can I substitute the white wine?
If you prefer not to use wine, replace it with an equal amount of extra chicken stock or a splash of white grape juice for a touch of sweetness. The flavor will still be delicious and balanced.
How spicy is this sauce with crushed red pepper flakes?
The red pepper flakes add just a gentle warmth that brightens the sauce without overwhelming it. Feel free to adjust the amount or omit it entirely depending on your spice preference.
What type of ravioli works best here?
Cheese ravioli is a classic choice, but meat or mushroom-filled varieties also pair wonderfully with the sun-dried tomato cream sauce. Pick your favorite to suit your mood or occasion.
Final Thoughts
This Ravioli with Sun-Dried Tomato Cream Sauce Recipe has quickly become one of those dishes I love sharing because it feels special yet comes together with ease. The creamy, tangy sauce coats every tender ravioli with so much flavor, making it a guaranteed hit for weeknight dinners or anytime you want to comfort yourself. Give it a try — I promise it will become a beloved staple in your recipe collection.
Print
Ravioli with Sun-Dried Tomato Cream Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 to 4.4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Ravioli with Sun Dried Tomato Cream Sauce is a rich and flavorful pasta dish featuring delicate ravioli enveloped in a creamy, tangy sauce made from sun dried tomatoes, garlic, shallots, and Parmesan. Perfect for a comforting yet elegant meal, this recipe combines simple ingredients with an easy-to-follow preparation method for a delicious Italian-inspired dinner.
Ingredients
Ravioli
- 2 (9-ounce) packages refrigerated ravioli
Sauce
- 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 sun dried tomatoes, chopped
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Cook the Ravioli: In a large pot of boiling salted water, cook the ravioli according to the package instructions. Once cooked, drain the ravioli well to avoid excess water diluting the sauce.
- Prepare the Aromatics: Melt the unsalted butter in a large skillet over medium heat. Add the minced garlic and diced shallot, and cook, stirring frequently, until they become tender and fragrant, about 2 minutes.
- Add Tomato Paste and Seasonings: Stir in the tomato paste, Italian seasoning, and optional crushed red pepper flakes. Cook while stirring until the mixture is fragrant, approximately 1 minute.
- Create the Roux: Whisk in the all-purpose flour and cook until the flour is lightly browned and mixed evenly, about 1 minute. This forms the base of the cream sauce.
- Deglaze the Pan: Pour in the dry white wine while stirring, scraping up any browned bits stuck to the bottom of the skillet to enhance flavor.
- Add Liquids and Sun Dried Tomatoes: Stir in the chicken stock, heavy cream, and chopped sun dried tomatoes. Season with kosher salt and freshly ground black pepper to taste. Bring the sauce to a boil, then reduce the heat and let it simmer until it slightly thickens and the flavors meld, around 5 minutes. Stir in the freshly grated Parmesan cheese until melted and incorporated.
- Toss in Ravioli: Add the cooked ravioli to the skillet with the sauce and gently stir to coat and heat through, about 1 to 2 minutes.
- Serve: Plate the ravioli immediately, garnished with the chopped fresh parsley for a vibrant and fresh finish.
Notes
- For a vegetarian version, substitute vegetable stock for chicken stock.
- Use gluten-free flour if you require a gluten-free option.
- Choose fresh or frozen ravioli filled with cheese or vegetables for best results.
- To make it vegan, replace butter with olive oil, use plant-based cream alternatives, omit Parmesan or use vegan cheese, and swap chicken stock for vegetable stock.
- Adjust red pepper flakes according to your heat preference or omit if sensitive to spice.
- Ensure to reserve some pasta water if a thinner sauce is desired.
