Ravioli with Tomato Cream Sauce
Servings 4
Calories 550kcal
Equipment
Ingredients
- 16 to 20 ounces ravioli of choice refrigerated, frozen, or shelf-stable
- 2 tablespoons butter
- 2 cloves garlic minced
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground mustard/mustard powder
- 1 cup tomato sauce
- 1 cup chicken broth or vegetable broth
- 1/2 cup heavy cream or half-and-half
- Salt and freshly ground black pepper
- Grated parmesan cheese for serving
- Chopped fresh basil or parsley for serving optional
- Crushed red pepper flakes for serving optional
Instructions
- Cook the ravioli according to the package directions. Drain and set aside.
- Meanwhile, melt the butter in a large skillet or saucepan over medium heat. Add the garlic, basil, oregano, and mustard and cook for 1 minute, until fragrant.
- Add the tomato sauce and broth and bring to a simmer. Reduce the heat to low and stir in the cream. Cook for 1 minute. Season the sauce with salt and black pepper.
- Fold the ravioli into the sauce and cook for 1 minute to heat through.
- Transfer the ravioli to shallow bowls and top with parmesan cheese, basil or parsley, and crushed red pepper flakes (if using).
Nutrition
Calories: 550kcal | Carbohydrates: 52g | Protein: 19g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 111mg | Sodium: 1261mg | Potassium: 235mg | Fiber: 4g | Sugar: 6g | Vitamin A: 884IU | Vitamin C: 5mg | Calcium: 64mg | Iron: 13mg