Creamy Ravioli in White Sauce
This Creamy Ravioli in white sauce with sun-dried tomatoes is an amazing restaurant quality meal that is ready in under 15 minutes!
Creamy Ravioli in White Sauce
Ingredients
- 18 oz Ravioli, we like the mozzarella cheese. You can choose anyone you like
- 4-6 oz Sun-dried tomatoes
- 2 cups Heavy cream
- 1 1/2 cups Parmesan, grated
- 1/2 cup Chicken Broth
- 1/4 cup unsalted butter
- 1 tbsp Minced garlic
- 1 tsp Italian seasoning
Instructions
- Boil your ravioli according to the package instructions and drain when they are finished. Add salt and about 1 tablespoon of olive oil to your pasta water so that it does not stick.
- While your ravioli is boiling, can start on the sauce. In a large skillet, over medium heat add the butter and let melt. Then stir in the Italian seasoning.
- Add the minced garlic to the pan and cook for about 1 minute, or until the garlic is fragrant. Add the chicken broth to the pan and simmer for about 2-3 minutes.
- Stir in the heavy cream and bring just to a boil, then keep at a simmer for 6 – 8 minutes, whisking occasionally.
- Reduce the heat to low then add the grated parmesan cheese to the pan and whisk quickly to combine.
- Stir in the sundried tomatoes. Add the cooked ravioli to the sauce and gently stir and spoon the sauce over the ravioli to coat them. ENJOY!
Notes
If you do not like sun-dried tomatoes, you can substitute 1/2-1 cup of regular chopped tomatoes.