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Ravioli with Creamy Sun-dried Tomato and Basil Sauce Recipe

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This recipe for Ravioli with Creamy Sun-dried Tomato and Basil Sauce is from Our Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (20 oz) package refrigerated four-cheese ravioli
2 large Roma tomatoes
3/4 cup sun-dried tomato halves in oil, drained
2 tablespoons butter
4 cloves garlic, minced
2 1/2 tablespoons flour
1 3/4 cup milk
1/3 cup heavy cream
Salt and freshly ground black pepper, to taste
1/3 cup finely shredded Parmesan cheese
1/2 cup fresh basil, chopped
Directions:
Directions:
Bring a large pot of water to a boil. Once boiling, add ravioli and Roma tomatoes. Boil pasta according to directions on package and cook tomatoes until skins burst, remove tomatoes , and allow to rest until cool enough to handle, then peel, seed and dice tomatoes. Drain pasta.
(While pasta boils prepare sauce). Place drained sun-dried tomatoes in a food processor and pulse until finely minced. In a large and deep skillet, melt butter over medium heat Add garlic and saute 30 seconds then add flour and cook, stirring constantly 1 1/2 minutes. While whisking slowly add in milk and cream. Add sun-dried tomatoes and whisk to separate clumps. Season with salt and pepper to taste. Cook sauce until thickened, reduce heat and add Parmesan cheese and diced Roma tomatoes. Cook until cheese has melted, stirring frequently. Thin sauce with an additional 1/4 cup milk if desired. Add cooked ravioli to sauce and toss to evenly coat, then toss in half of the chopped basil. Serve warm topped with remaining basil.
Number Of Servings:
Number Of Servings:
5 Servings

 

 

 

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