Ravioli with Sun Dried Tomato Cream Sauce
Pillow-y ravioli with the dreamiest, most velvety sun dried tomato cream sauce! A 30-minute weeknight dinner yet fancy enough for company!
Ingredients
- 2 (9-ounce) packages refrigerated ravioli
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 small shallot, diced
- 3 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- ¼ teaspoon crushed red pepper flakes, optional
- 3 tablespoons all-purpose flour
- ⅓ cup dry white wine
- 1 ½ cups chicken stock
- ½ cup heavy cream
- ½ cup julienned sundried tomatoes, chopped
- Kosher salt and freshly ground black pepper, to taste
- ¼ cup freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
Instructions
- In a large pot of boiling salted water, cook ravioli according to package instructions; drain well.
- Melt butter in a large skillet over medium heat. Add garlic and shallot, and cook, stirring frequently, until tender, about 2 minutes.
- Stir in tomato paste, Italian seasoning and red pepper flakes until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in wine, scraping any browned bits from the bottom of the skillet.
- Stir in chicken stock, heavy cream and sun dried tomatoes; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly reduced and flavors have blended, about 5 minutes. Stir in Parmesan.
- Stir in ravioli until heated through, about 1-2 minutes.
- Serve immediately, garnished with parsley, if desired.