Cheese Ravioli with Sun Dried Tomato Cream Sauce Recipe
If you’re anything like me and adore comfort food that feels both indulgent and fresh, you are going to fall head over heels for this Cheese Ravioli with Sun Dried Tomato Cream Sauce. Imagine tender, pillowy cheese ravioli drenched in a luxuriously creamy sauce bursting with the rich, tangy sweetness of sun-dried tomatoes, complemented by the fresh brightness of spinach and basil. It’s the kind of dish that not only satisfies your taste buds but also warms your heart—a true celebration of simple ingredients coming together to create something spectacular.
Ingredients You’ll Need
Getting this dish right starts with a handful of straightforward ingredients that each play a crucial role. From the savory punch of garlic to the creamy decadence of heavy cream, every component helps build layers of flavor and texture that make this dish unforgettable.
- Oil from sun-dried tomatoes or olive oil: Provides a flavorful base with a hint of fruity richness to start your sauce.
- 6 cloves garlic, thinly sliced: Adds a fragrant, savory depth that forms the backbone of the sauce.
- 2 teaspoons dried oregano: Offers an earthy, aromatic note that complements the tomatoes beautifully.
- 2/3 cup julienne cut sun-dried tomatoes (oil packed): Delivers intense tangy sweetness that makes this sauce unforgettable.
- 2/3 cup heavy cream: Adds silkiness and richness to create that perfect creamy texture.
- 18 oz. refrigerated cheese ravioli: The star of the dish—pillowy and cheesy, cooked just until al dente for the ideal bite.
- 1/2 cup pasta water: A handy secret that helps marry the sauce and pasta with a silky finish.
- 3 cups chopped fresh spinach: Brings a fresh, vibrant green color and subtle earthiness.
- 1-2 teaspoons balsamic vinegar: Adds a surprising tang and depth to balance the creaminess perfectly.
- 3 tablespoons fresh basil, julienne cut: Brightens the dish with fresh herbal notes and aroma.
- 1/2 cup shaved Parmesan cheese: Offers a salty, nutty finish that enhances every bite.
- Kosher salt and fresh cracked pepper: Essential seasoning to bring out all the flavors.
How to Make Cheese Ravioli with Sun Dried Tomato Cream Sauce
Step 1: Warm the Oil and Garlic
Begin by heating two tablespoons of oil from sun-dried tomatoes (or olive oil if you prefer) in a large sauté pan over medium-low heat. Once shimmering, add your thinly sliced garlic along with dried oregano and the julienned sun-dried tomatoes. Season with a couple pinches of kosher salt and freshly cracked pepper. Cook everything together for about a minute, stirring frequently so the garlic releases its wonderful aroma without browning. This carefully crafted flavor base is the secret to your sauce’s depth.
Step 2: Stir in the Cream
Now, remove the pan from heat briefly to gently incorporate 2/3 cup of heavy cream. Return the pan to low heat, allowing the cream to mingle with those intense sun-dried tomato oils and garlic, creating a silky, luscious sauce. Let it cook for another minute, watching it transform into a velvety base that promises every bite will be utterly delightful.
Step 3: Wilt the Spinach
Next, toss in the fresh chopped spinach along with 1/4 cup of reserved pasta water. Keep the pan on medium-low heat and cook just until the spinach wilts—this adds a subtle layer of freshness and vibrant green color that balances the richness of the cream and cheese ravioli.
Step 4: Combine Ravioli and Sauce
Add your cooked cheese ravioli directly into the sauce, tossing gently so each piece is thoroughly coated. The starch from the pasta water helps the sauce cling perfectly to every nook and cranny of those little pillows of cheesy goodness.
Step 5: Finish with Balsamic and Seasoning
Stir in 1 to 2 teaspoons of balsamic vinegar to give the cream sauce a lovely hint of tang and complexity. Adjust the consistency by adding a bit more pasta water if needed. Taste and season with kosher salt and freshly cracked pepper to your liking. This step brings everything into harmonious balance.
Step 6: Garnish and Serve
Before plating, sprinkle fresh julienned basil and shaved Parmesan cheese over the top. These final touches enhance the flavor and presentation, making your Cheese Ravioli with Sun Dried Tomato Cream Sauce as gorgeous as it is delicious.
How to Serve Cheese Ravioli with Sun Dried Tomato Cream Sauce
Garnishes
Fresh basil and shaved Parmesan are classic, but for an extra splash of color and taste, consider adding a few toasted pine nuts or a sprinkle of cracked red pepper flakes for a hint of heat. These finishing touches give your dish a restaurant-quality flair right at home.
Side Dishes
This dish shines as the centerpiece of your meal, so keep sides light and complementary. A crisp green salad with lemon vinaigrette or roasted seasonal vegetables provide the perfect fresh contrast. Garlic bread or a crusty baguette is perfect for soaking up the decadent sun-dried tomato cream sauce.
Creative Ways to Present
For a fun twist, serve this Cheese Ravioli with Sun Dried Tomato Cream Sauce in shallow bowls so the sauce is showcased beautifully. Try layering the ravioli on a bed of sautéed greens or arrange them in a spiral pattern topped with basil leaves for an elegant look that’s sure to impress guests or family alike.
Make Ahead and Storage
Storing Leftovers
You can keep leftover Cheese Ravioli with Sun Dried Tomato Cream Sauce in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making for a delicious next-day meal.
Freezing
If you want to freeze this dish, separate the ravioli from the sauce and freeze each separately in well-sealed containers. When ready, thaw overnight in the fridge and gently reheat the sauce before tossing with the ravioli to maintain the best texture and flavor.
Reheating
To reheat, warm the sauce slowly in a pan over low heat, adding a splash of pasta water if it thickens too much. Gently fold in the ravioli to heat through without overcooking. Avoid microwaving directly as it can alter the creamy texture and make the pasta rubbery.
FAQs
Can I use dried cheese ravioli instead of refrigerated?
Absolutely! Just make sure to cook the dried ravioli according to the package directions until al dente before adding it to your sauce. The cooking time will be a little longer than refrigerated ravioli.
Can I substitute fresh tomatoes for sun-dried tomatoes in the sauce?
Fresh tomatoes won’t provide the same concentrated flavor and tang that sun-dried tomatoes do. If you want a fresh twist, consider a combo of both, but sun-dried tomatoes are definitely key to the signature taste of this dish.
Is there a vegan version of this recipe?
For a vegan version, use plant-based ravioli filled with dairy-free cheese alternatives and swap heavy cream for coconut cream or cashew cream. Adjust seasoning accordingly, and you’ll have a vegan-friendly take that’s just as satisfying.
How do I ensure the sauce clings well to the ravioli?
Using reserved pasta water is crucial because the starch helps emulsify the sauce, making it silky and perfect for coating the ravioli. Always save some pasta water before draining your ravioli.
What wines pair well with Cheese Ravioli with Sun Dried Tomato Cream Sauce?
A light to medium-bodied white such as Pinot Grigio or a fruity Sauvignon Blanc pairs wonderfully, complementing the creaminess and bright tomato notes. For reds, try a light Chianti or Pinot Noir to balance the richness without overpowering the dish.
Final Thoughts
There’s nothing quite like the comforting joy of Cheese Ravioli with Sun Dried Tomato Cream Sauce to bring warmth and smiles to your table. With its perfect blend of creamy texture, vibrant flavors, and easy-to-follow steps, this recipe is destined to become one of your go-to favorites. So, grab your ingredients and cook up a batch—your taste buds will thank you!
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Cheese Ravioli with Sun Dried Tomato Cream Sauce Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delicious and creamy Cheese Ravioli with Sun Dried Tomato Cream Sauce combining tender cheese-filled pasta with a rich, garlicky tomato cream sauce, fresh spinach, and aromatic basil for a satisfying Italian-inspired meal.
Ingredients
Sauce Ingredients
- 2 tablespoons oil from sun-dried tomatoes or olive oil
- 6 cloves garlic, thinly sliced
- 2 teaspoons dried oregano
- 2/3 cup julienne cut sun-dried tomatoes (oil packed)
- 2/3 cup heavy cream
- 1/2 cup pasta water
- 1–2 teaspoons balsamic vinegar
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Pasta Ingredients
- 18 oz. refrigerated cheese ravioli, cooked according to package directions until al dente
Vegetables & Garnish
- 3 cups chopped fresh spinach
- 3 tablespoons fresh basil, julienne cut
- 1/2 cup shaved Parmesan cheese
Instructions
- Heat the oil: Heat 2 tablespoons of sun-dried tomato oil or olive oil in a large sauté pan over medium-low heat until fragrant.
- Sauté garlic and sun-dried tomatoes: Add the thinly sliced garlic, dried oregano, and julienne cut sun-dried tomatoes along with a pinch of kosher salt and freshly cracked pepper. Cook for about one minute, stirring frequently to release flavors without burning the garlic.
- Add heavy cream: Remove the pan from heat and stir in 2/3 cup heavy cream. Return to heat and cook for about one minute, allowing the cream to slightly thicken and blend with the garlic and tomato flavors.
- Add spinach and pasta water: Stir in 3 cups chopped fresh spinach and 1/4 cup of reserved pasta water. Cook over medium-low heat until the spinach wilts, combining its color and nutrients into the sauce.
- Toss the ravioli: Add 18 oz. cooked cheese ravioli to the sauce and toss gently to coat each piece evenly with the creamy tomato sauce.
- Finish the sauce: Stir in 1 to 2 teaspoons balsamic vinegar and add more pasta water if needed to ensure the sauce lightly coats the ravioli. Adjust seasoning with kosher salt and freshly cracked pepper to taste.
- Garnish and serve: Remove from heat and garnish with 3 tablespoons fresh julienned basil and 1/2 cup shaved Parmesan cheese before serving for added aroma and flavor.
Notes
- If sun-dried tomato oil is unavailable, use high-quality olive oil for best results.
- Reserve pasta water to help adjust the sauce consistency and help it adhere better to the ravioli.
- Use fresh basil and freshly shaved Parmesan cheese for maximum flavor.
- This dish is best served immediately but can be gently reheated on low heat with a splash of cream or pasta water.
- For a lighter version, substitute heavy cream with half-and-half or a dairy-free cream alternative.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (about 1/4 recipe)
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 560 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 70 mg
Keywords: Cheese Ravioli, Sun Dried Tomato Cream Sauce, Italian Pasta, Vegetarian Dinner, Creamy Ravioli
