Easy Ravioli with Creamy Basil-Tomato Sauce

An individual white pasta bowl filled with ravioli and a tomato sauce next to a stemless wine glass filled with red wine and a plate of garlic bread nearby.

Easy Ravioli with Creamy Basil-Tomato Sauce

Course: Entree

Cuisine: Italian / American

Prep Time: 5

Cook Time: 13

Total Time: 18

Servings:

Calories: 578kcal

Author: Kris Longwell

This is a wonderful dish that comes together in about 20 minutes. Fresh ravioli can usually be found in most well-stocked supermarkets, often near the deli or prepared food sections. Use your favorite type of ravioli (cheese or meat). To make this 100% vegetarian, go with vegetable stock.

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Ingredients

2 tablespoon olive oil
1 cup onions chopped
3 cloves garlic minced
¼ cup basil fresh, or 2 tablespoon dried
1 teaspoon oregano dried
1½ teaspoon Kosher salt
½ teaspoon black pepper freshly ground
½ teaspoon red pepper flakes more if you want a little spice
1 28 oz can crushed tomatoes
½ cup chicken broth
1½ lbs ravioli fresh
½ cup heavy cream
¾ cup sun-dried tomatoes in oil, drained, roughly chopped
⅓ cup Parmesan cheese grated
2 tablespoon flat-leaf parsley chopped, for garnich

Instructions

Heat the oil in a large saucepan over medium heat.
2 tbsp olive oil
Add the onion and cook, stirring frequently, until starting to soften, about 3 minutes.
1 cup onions
Add the garlic and cook for another 30 seconds.
3 cloves garlic
Stir in the basil, oregano, salt, pepper, and red pepper flakes. Cook for another 30 seconds, stirring often.
¼ cup basil, 1 tsp oregano, 1½ tsp Kosher salt, ½ tsp black pepper, ½ tsp red pepper flakes
Stir in the crushed tomatoes and chicken broth. Stir to combine and bring to a simmer.
1 28 oz can crushed tomatoes, ½ cup chicken broth
Add the ravioli and simmer for 5 minutes, stirring occasionally.
1½ lbs ravioli
Stir in the cream and sun-dried tomatoes. Mix to combine.
½ cup heavy cream, ¾ cup sun-dried tomatoes
Stir in the parmesan cheese and mix until melted.
⅓ cup Parmesan cheese
Serve at once and garnish with chopped parsley.
2 tbsp flat-leaf parsley

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Fresh is definitely best, but if you want to use up some frozen ravioli, then we recommend cooking it first according to the packaging instructions, and then adding to the sauce. Don't overcook the frozen ravioli; otherwise, it will start to come apart during the cooking process.

Feel free to use fresh or dried herbs. If using fresh, then use 1 or 2 tablespoons. If using dried, then use 1 or 2 teaspoons.

Leftovers will keep in an air-tight container in the fridge for up to 5 days. The dish can be frozen for up to 2 months. Thaw completely before heating in a saucepan.

Nutrition