This Ravioli with Creamy Sun-dried Tomato and Basil Sauce is the kind of weeknight dinner that tastes like a special occasion. Silky four-cheese ravioli are spooned into a luxuriously creamy pan sauce studded with sun-dried tomatoes, fresh Roma tomatoes, a kiss of garlic and butter, and bright basil. The result is rich but fresh, comforting but vibrant — a simple recipe that looks and tastes like you spent hours in the kitchen.

Why you’ll love this recipe

Ready in about 30 minutes from start to finish.
Uses a single 20-ounce package of refrigerated four-cheese ravioli for maximum cheesy comfort.
A creamy sauce that’s balanced with the sweet-tart bite of fresh Roma tomatoes and the concentrated savory flavor of sun-dried tomatoes.
Bold, fresh basil at the end keeps the dish bright and aromatic.

Ingredients

1 (20 oz) pkg. refrigerated four-cheese ravioli
2 large Roma tomatoes (9 oz)
3/4 cup sun-dried tomato halves in oil, drained (about 13 halves)
2 Tbsp butter
4 cloves garlic, minced
2 1/2 Tbsp flour
1 3/4 cup milk (I used 1%)
1/3 cup heavy cream
Salt and freshly ground black pepper, to taste
1 – 3 pinches red pepper flakes, to taste
1/3 cup finely shredded parmesan cheese
1/2 cup fresh basil, chopped

Make-ahead and swaps

If you like, chop the basil and store it in the fridge for a day, and mince the garlic ahead of time. If you prefer a slightly lighter sauce, you can use low-fat milk but keep the heavy cream at 1/3 cup to preserve richness. The recipe calls for sun-dried tomato halves in oil; if you only have dry-packed sun-dried tomatoes, rehydrate them in warm water for 20 minutes, drain well, and pat dry before chopping.

Step-by-step directions

Follow these steps in order for the best texture and flavor. The directions have been rewritten for clarity while keeping the original method and ingredient amounts.

Bring a large pot of salted water to a boil. Add the 1 (20 oz) pkg. refrigerated four-cheese ravioli and cook according to the package directions until tender but still holding their shape. Reserve about 1/2 cup of the pasta cooking water, then drain the ravioli and set aside. Keeping a bit of the starchy pasta water helps loosen the sauce later if needed.
While the pasta cooks, core and dice the 2 large Roma tomatoes (9 oz) into medium pieces. Coarsely chop the 3/4 cup sun-dried tomato halves in oil (about 13 halves) into smaller pieces so they distribute evenly in the sauce.
In a large skillet over medium heat, melt 2 Tbsp butter. Add the 4 cloves garlic, minced, and cook for 30–45 seconds, stirring constantly, until fragrant but not browned.
Sprinkle 2 1/2 Tbsp flour over the melted butter and garlic, stirring to create a roux. Cook the roux for 1–2 minutes, stirring constantly, to remove the raw flour taste without letting it color too much.
Slowly whisk in 1 3/4 cup milk (I used 1%) until the mixture is smooth. Continue to whisk as you add 1/3 cup heavy cream. Bring the sauce to a gentle simmer over medium-low heat, whisking so it thickens evenly.
Once the sauce has thickened to a coat-the-back-of-a-spoon consistency, season with salt and freshly ground black pepper to taste, and add 1–3 pinches red pepper flakes depending on how much heat you like. Stir to combine.
Stir in the coarsely chopped sun-dried tomatoes and the diced Roma tomatoes, allowing them to warm through in the sauce for 2–3 minutes. The fresh tomatoes will soften and add brightness while the sun-dried tomatoes contribute concentrated savory flavor.
Add 1/3 cup finely shredded parmesan cheese to the sauce and stir until it melts smoothly into the mixture. If the sauce feels too thick, add 1–2 tablespoons of the reserved pasta cooking water at a time until you reach your desired consistency.
Gently fold the drained ravioli into the sauce, spooning the sauce over the pasta to coat each piece evenly. Cook together over low heat for 1–2 minutes so the ravioli absorb some sauce heat but don’t break apart.
Remove the skillet from the heat and stir in 1/2 cup fresh basil, chopped, reserving a little for garnish if you like. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes as needed.
Serve immediately, spooning extra sauce over the ravioli and sprinkling any reserved basil on top. A light extra grind of black pepper and a small sprinkle of additional parmesan are lovely finishes.

Taste tips and troubleshooting

If your sauce seems grainy after adding cheese, heat it gently while whisking until smooth; avoid boiling, which can separate dairy.
Too thick? Add small amounts of the reserved pasta cooking water to thin the sauce without diluting flavor.
Want a bit more brightness? Stir a teaspoon of lemon juice into the finished sauce just before serving to lift the flavors.
Prefer more texture? Reserve a few chopped sun-dried tomato pieces to sprinkle on top when serving so they remain pleasantly chewy.

Serving suggestions

This Ravioli with Creamy Sun-dried Tomato and Basil Sauce is rich enough to be the centerpiece of the meal. Pair it with a crisp green salad dressed in a simple vinaigrette, crusty bread for mopping up extra sauce, and a light white wine or sparkling water with lemon. For a heartier dinner, serve alongside roasted vegetables or a lemony arugula salad.

Storage and reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of milk or water to loosen the sauce, stirring carefully to avoid breaking the ravioli. Microwaving works for single portions—cover and heat in 30-second bursts, stirring in between, until warmed through.

Final notes

This recipe showcases how a handful of pantry staples plus fresh tomatoes and basil can create a restaurant-quality dish at home. The balance of creamy, tangy, and herbaceous components makes this Ravioli with Creamy Sun-dried Tomato and Basil Sauce an instant favorite for weeknights and low-effort dinner gatherings alike. Enjoy.