Ravioli with Easy Tomato Cream Sauce

Ravioli with Easy Tomato Cream Sauce

This one pan meal features ravioli in a creamy, garlicky sauce that's studded with chewy-sweet sun-dried tomatoes. And the ravioli cooks in the sauce, so it absorbs deep, rich flavor from the very beginning.

Course Main Course

Cuisine American, Italian

Diet Vegetarian

Keyword cream sauce, pasta in cream sauce, ravioli, sun dried tomatoes

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 604kcal

Author Robin Miller

Equipment

Skillet

Ingredients

1 tablespoon olive oil
1/2 cup chopped onion
2 cloves garlic minced
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes or more/less to taste
1 1/2 cups chicken broth or vegetable broth
1/2 cup white wine or more broth
1/3 cup sun-dried tomatoes preferably not oil-packed, thinly sliced (use kitchen scissors for easy cutting!)
1 tablespoon tomato paste
20 ounces refrigerated ravioli
1/4 cup heavy cream
Grated parmesan cheese for serving
Fresh parsley leaves for serving optional

Instructions

Heat the oil in a large high-sided skillet over medium-high heat. Add the onion and cook for 3 to 5 minutes, until soft. Add the garlic and cook for 30 seconds. Add the Italian seasoning, crushed red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and toss to coat.
Add the broth, wine (or more broth), sun-dried tomatoes, and tomato paste and bring to a simmer. Add the ravioli and return to a simmer.
Reduce the heat to medium-low and simmer for 5 to 7 minutes, until the ravioli is tender and hot in the middle. Fold in the cream and cook for 1 minute to heat through.
Top with parmesan cheese and parsley (if using) and serve.

Video

Nutrition