Easy Ravioli with Creamy Basil-Tomato Sauce
A quick, creamy basil-tomato sauce tossed with ravioli for an easy weeknight dinner.
Equipment
- Large saucepan
- Wooden Spoon or Spatula
- Measuring cups and spoons
- Can opener
- Knife and cutting board
Ingredients
- 2 tablespoons olive oil
- 1 cup onion chopped
- 3 cloves garlic minced
- 1/4 cup basil fresh, or 2 tablespoons dried
- 1 teaspoon oregano dried
- 1 1/2 teaspoons Kosher salt
- 1/2 teaspoon black pepper freshly ground
- 1/2 teaspoon red pepper flakes more if you want a little spice
- 28 oz crushed tomatoes 1 can
- 1/2 cup chicken broth
- 1 1/2 lbs ravioli fresh
- 1/2 cup heavy cream
- 3/4 cup sun-dried tomatoes in oil, drained and roughly chopped
- 1/3 cup Parmesan cheese grated
- 2 tablespoons flat-leaf parsley chopped, for garnish
Instructions
- Heat the olive oil in a large saucepan over medium heat.
- Add the chopped onion and cook, stirring frequently, until it begins to soften, about 3 minutes.
- Add the minced garlic and cook for 30 seconds, stirring to prevent burning.
- Stir in the basil, dried oregano, Kosher salt, black pepper, and red pepper flakes and cook for 30 seconds, stirring often.
- Add the crushed tomatoes and chicken broth, stir to combine, and bring the sauce to a gentle simmer.
- Add the fresh ravioli to the simmering sauce and cook for about 5 minutes, stirring occasionally, until heated through and tender.
- Stir in the heavy cream and chopped sun-dried tomatoes and mix until combined.
- Add the grated Parmesan and stir until it melts into the sauce.
- Serve immediately and garnish with chopped flat-leaf parsley.
Notes
- If using frozen ravioli, cook according to package instructions before adding to the sauce.
- Use 1–2 tablespoons fresh basil or 1–2 teaspoons dried.
- Drain and chop sun-dried tomatoes before adding.
- Do not overcook ravioli to avoid it breaking apart.
- Pic of related video mentioned in original notes is optional and not required for the recipe.