Ingredients
Sauce Ingredients
- 2 tablespoons olive oil
- 1 cup onions, chopped
- 3 cloves garlic, minced
- ¼ cup fresh basil, or 2 tablespoons dried basil
- 1 teaspoon dried oregano
- 1½ teaspoons Kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon red pepper flakes (more if desired for spice)
- 1 (28 oz) can crushed tomatoes
- ½ cup chicken broth (or vegetable stock for vegetarian)
- ½ cup heavy cream
- ¾ cup sun-dried tomatoes in oil, drained and roughly chopped
- ⅓ cup grated Parmesan cheese
- 2 tablespoons chopped flat-leaf parsley (for garnish)
Main Ingredient
- 1½ lbs fresh ravioli (cheese, meat, or preferred filling)
Instructions
- Heat the oil: In a large saucepan over medium heat, warm the olive oil to prepare for sautéing the aromatics.
- Sauté onions: Add the chopped onions to the oil and cook, stirring frequently, until they start to soften, about 3 minutes.
- Add garlic: Stir in the minced garlic and cook for an additional 30 seconds, allowing the garlic to release its fragrance without burning.
- Season with herbs and spices: Mix in the basil, oregano, kosher salt, black pepper, and red pepper flakes. Cook for another 30 seconds, stirring often to blend the flavors.
- Add tomatoes and broth: Stir in the crushed tomatoes and chicken broth to combine. Bring the mixture to a gentle simmer over medium heat.
- Cook ravioli: Add the fresh ravioli carefully to the simmering sauce. Let simmer for 5 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Incorporate cream and sun-dried tomatoes: Stir in the heavy cream and chopped sun-dried tomatoes until well blended and heated through.
- Add cheese: Mix in the grated Parmesan cheese and stir until it has melted into the sauce, creating a rich, creamy texture.
- Serve and garnish: Immediately serve the ravioli topped with chopped flat-leaf parsley for a fresh finish.
Notes
- For frozen ravioli, cook according to package directions first, then add to the sauce to prevent them from falling apart.
- Use fresh herbs for a brighter flavor, about 1-2 tablespoons, or dried herbs at 1-2 teaspoons.
- Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
- This dish can be frozen for up to 2 months; thaw completely before reheating in a saucepan.
- Adjust red pepper flakes to your preferred level of spiciness.
- The chicken broth can be substituted with vegetable stock to keep the dish vegetarian.
- Prep Time: 5 minutes
- Cook Time: 13 minutes
- Category: Entree
- Method: Stovetop
- Cuisine: Italian / American
- Diet: Vegetarian
