Four Cheese Ravioli Pasta
Soft ravioli stuffed with creamy cheese, delicately coated in a flavorful sundried tomato pesto sauce, creates a speedy weekday favorite.
Servings
Ingredients
- 2 lb cheese ravioli frozen or fresh
- 2 tablespoon unsalted butter
- 2 teaspoon minced garlic
- ½ cup sun-dried tomato pesto
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- ¼ cup packed fresh basil leaves sliced
- 1 teaspoon dried oregano
- 1 teaspoon crushed red pepper flakes
- ¾ teaspoon salt or more to taste
- ¾ teaspoon ground pepper or more to taste
- ¼ cup grated parmesan cheese
- 1 cup pasta cooked water reserved if needed
Instructions
- Cook the ravioli according to the package instructions and set it aside.
- Meanwhile, prepare the sauce by heating a large skillet over medium heat. Add the butter and garlic and sauté for a minute.
- Stir in the tomato pesto, followed by chicken broth, and let it boil for 2-3 minutes.
- Pour in the heavy cream, and once it starts to boil, add the basil leaves, oregano, red pepper flakes, salt, and pepper. Let it simmer for 2 minutes.
- Add the cooked ravioli and toss it in the sauce. If the pasta looks a little dry, add about ½ cup of the cooked pasta water and toss it again.
- Once done, garnish with grated Parmesan cheese and serve.
Notes
- Cook Al Dente: Boil the ravioli until they float to the surface of the water, then cook for an additional minute or two for a perfectly al dente texture.
- Serve Immediately: Ravioli are best enjoyed hot and fresh out of the pot, so serve them as soon as they're cooked.
- Sauce: If the sauce seems too thick, you can adjust the consistency by adding a bit more chicken broth or pasta water. If it's too thin, let it simmer a bit longer to reduce and thicken.
- Save Some Pasta Water: Reserve a cup of pasta cooking water to thin out the sauce if needed.
- Garnish with Fresh Herbs: Sprinkle chopped parsley or basil on top for a pop of color and freshness.
Nutrition
Calories: 1099kcal | Carbohydrates: 103g | Protein: 39g | Fat: 59g | Saturated Fat: 28g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 213mg | Sodium: 2276mg | Potassium: 148mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1463IU | Vitamin C: 2mg | Calcium: 190mg | Iron: 25mg
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