Ravioli With Sun Dried Tomato Cream Sauce Recipes

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RAVIOLI WITH SUN-DRIED TOMATO CREAM SAUCE

I just love this dish! It is so simple to make! I like to play around with the different flavors of pasta fillings like spinach and cheese or herb chicken! I have also used this sauce with tortellini and even just plain pasta. It's very versatile. You can buy a tube of sun-dried tomato paste in your grocery store in the jarred spaghetti sauce section. Enjoy!

Provided by KPD123

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6



Ravioli With Sun-Dried Tomato Cream Sauce image

Steps:

  • In a large skillet, boil heavy cream over medium heat stirring constantly until cream is reduced by half, which should take about 5 minutes.
  • Add tomato paste, salt and pepper and whisk until blended.
  • Add cooked ravioli to cream sauce and toss to coat.
  • Sprinkle with fresh parsley and serve!

1 (9 ounce) package cheese ravioli, cooked and drained
1 cup heavy whipping cream
4 teaspoons sun-dried tomato paste
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup fresh parsley, chopped

RAVIOLI WITH SUN-DRIED TOMATO CREAM SAUCE

Use the pasta that steams in microwave to avoid the step of bringing a large pot of water to a boil before cooking. I have made this though with fresh ravioli from the dairy case. Cooking time will vary on the type of ravioli you purchase and use. Found in the Weight Watchers magazine.

Provided by mama smurf

Categories     < 15 Mins

Time 13m

Yield 4 serving(s)

Number Of Ingredients 11



Ravioli With Sun-Dried Tomato Cream Sauce image

Steps:

  • Cook ravioli in microwave according to package directions.
  • While ravioli cooks, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, and onions; saute 3-4 minutes or until richly browned. Combine flour and next 5 ingredients in a small bowl, stirring until smooth. Add to pan, stirring well. Cook over medium-low heat a 2 minutes or until mixture thickens slightly.
  • Divide cooked ravioli evenly amount 4 shallow bowls or plates; spoon mushroom mixture evenly over ravioli. Sprinkle cheese evenly over each serving; garnish with basil, if desired.

Nutrition Facts : Calories 81.2, Fat 6, SaturatedFat 2.5, Cholesterol 11.2, Sodium 163.7, Carbohydrate 5.7, Fiber 1.1, Sugar 2.3, Protein 2.4

1 (18 ounce) package frozen steam-in-eat small cheese ravioli (such as Rosetto)
2 teaspoons olive oil
1 (8 ounce) package baby portabella mushrooms, quartered
1/2 cup coarsely chopped onion
1/2 teaspoon all-purpose flour
1/2 cup plus 2 tablespoons half-and-half
2 tablespoons sun-dried tomato pesto (such as Classico)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup shaved fresh asiago cheese
basil leaves (optional)

RAVIOLI WITH CREAMY TOMATO SAUCE

Provided by Giada De Laurentiis

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 7



Ravioli with Creamy Tomato Sauce image

Steps:

  • Bring a large pot of salted water to a boil. Add about 1/4 cup olive oil to the water to help prevent pasta from sticking. Add the ravioli and cook until al dente, stirring occasionally, about 5 minutes. Drain the ravioli, reserving 1/2 cup of the cooking water. Toss the ravioli with the remaining oil to coat.
  • Meanwhile, bring the marinara sauce to a simmer in a medium saucepan over medium heat, whisking often. Whisk in the ricotta and enough reserved cooking water to thin the sauce to desired consistency. For a thicker sauce, use less pasta water; for a thinner sauce, add more water. Return the sauce to a simmer. Season the sauce to taste with salt and pepper.
  • Spoon 3 tablespoons of sauce over the bottom of each of 6 bowls. Arrange the ravioli over the sauce. Drizzle the remaining sauce over the ravioli. Sprinkle with the Parmesan and the basil, and serve.

1/4 cup plus 2 teaspoons extra-virgin olive oil
1 1/2 pounds spinach ravioli or tortelloni
1 cup purchased marinara sauce
1/2 cup whole-milk ricotta cheese
Salt and freshly ground black pepper
3 tablespoons freshly grated Parmesan
2 tablespoons thinly sliced fresh basil leaves

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