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
Scale
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.
