Serves 5
30 min
Ravioli with Creamy Sun-Dried Tomato and Basil Sauce
Recipe GLPR0c636af101381f
Fresh four-cheese ravioli tossed in a luxurious, creamy sauce built with sun-dried tomatoes, roasted Roma tomatoes, and aromatic basil. A roux base enriched with heavy cream and milk, finished with melted parmesan and a hint of red pepper heat.
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Ingredients
2 tablespoons butter
1 (20 oz) package refrigerated four-cheese ravioli
2 1/2 tablespoons all-purpose flour
1/2 cup fresh basil, finely chopped
4 cloves garlic, minced
1/3 cup heavy cream
1 3/4 cups whole milk
1/3 cup finely shredded parmesan cheese
1 to 3 pinches red pepper flakes, to taste
2 large Roma tomatoes (about 9 oz)
Salt and freshly ground black pepper, to taste
3/4 cup sun-dried tomato halves in oil, drained
Directions
Bring a large pot of salted water to a rolling boil. Add the Roma tomatoes and refrigerated ravioli to the boiling water. Cook the ravioli according to package directions. Meanwhile, cook the tomatoes until their skins split and begin to burst, about 5 to 6 minutes. If the skins have not burst after 6 minutes, use a knife to score an 'X' on the bottom of each tomato and continue cooking for another 2 minutes. Using a slotted spoon, carefully remove the tomatoes and set aside until they are cool enough to handle. Once cooled, gently peel away and discard the skins, remove the seeds, and dice the tomatoes into bite-sized pieces.
When the ravioli reaches the appropriate doneness indicated on the package (pasta should be tender but not mushy), drain it carefully and set aside. Reserve about 1/4 cup of the pasta cooking water for later use if needed.
While the pasta water comes to a boil, prepare the sun-dried tomatoes by placing them in a food processor. Pulse several times until the tomatoes are finely minced but not pureed. In a large, deep skillet, melt the butter over medium heat.
Add the minced garlic to the melted butter and sauté for about 30 seconds, until fragrant. Sprinkle the flour over the garlic and butter, stirring constantly for 1 1/2 minutes to create a smooth roux and cook out the raw flour taste.
While whisking continuously, slowly pour the milk and heavy cream into the roux, a little at a time to avoid lumps. Add the minced sun-dried tomatoes and whisk vigorously to break up any clumps. Season the sauce with salt, black pepper, and red pepper flakes to your taste. Bring the sauce to a gentle boil over medium heat, stirring constantly, until it thickens, about 3 to 4 minutes. Then reduce the heat to low and stir in the shredded parmesan cheese until it has completely melted and is fully incorporated. Gently fold in the diced Roma tomatoes. If the sauce becomes too thick, thin it with up to 1/4 cup of the reserved pasta cooking water.
Add the drained cooked ravioli to the creamy sauce and gently toss until all the ravioli pieces are evenly coated. Stir in half of the chopped fresh basil, distributing it evenly throughout.
Divide the sauced ravioli among serving bowls and top each portion with some of the remaining fresh basil. Serve immediately while hot.
