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250409_DD_Ravioli-Sun-Dried-Tom-Cream-Sauce_670

Ravioli with Sun Dried Tomato Cream Sauce

Yield: 4 servings
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Pillow-y ravioli with the dreamiest, most velvety sun dried tomato cream sauce! A 30-minute weeknight dinner yet fancy enough for company!
4.9 stars (12 ratings)

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
  • ¼ teaspoon crushed red pepper flakes, optional
  • 3 tablespoons all-purpose flour
  • ⅓ cup dry white wine
  • 1 ½ cups chicken stock
  • ½ cup heavy cream
  • ½ cup julienned sundried tomatoes, chopped
  • Kosher salt and freshly ground black pepper, to taste
  • ¼ cup freshly grated Parmesan
  • 2 tablespoons chopped fresh parsley leaves

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.