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.
½tspred pepper flakesmore if you want a little spice
128 oz cancrushed tomatoes
¾cupsun-dried tomatoes in oil, drained, roughly chopped
2tbspflat-leaf parsleychopped, for garnich
Heat the oil in a large saucepan over medium heat.
Add the onion and cook, stirring frequently, until starting to soften, about 3 minutes.
Add the garlic and cook for another 30 seconds.
Stir in the basil, oregano, salt, pepper, and red pepper flakes. Cook for another 30 seconds, stirring often.
Stir in the crushed tomatoes and chicken broth. Stir to combine and bring to a simmer.
Add the ravioli and simmer for 5 minutes, stirring occasionally.
Stir in the cream and sun-dried tomatoes. Mix to combine.
Stir in the parmesan cheese and mix until melted.
Serve at once and garnish with chopped parsley.
NOTE:Be sure to check out our 'How To Prepare Swiss Steak' video in the recipe card. And if you like the video, subscribe to our YouTube Channel! Fresh is definitely best, but if you're wanting to use up some frozen ravioli, then we recommend cooking it first according to packaging instructions, and then adding to the sauce. Don't over boil 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.