5.0 from 9 votes
Easy Ravioli with Creamy Basil-Tomato Sauce
This is a wonderful dish that comes together in about 20 minutes. Fresh ravioli can usually be found in most well-stocked supermarkets, often near the deli or prepared food sections. Use your favorite type of ravioli (cheese or meat). To make this 100% vegetarian, go with vegetable stock.
Prep Time
5 mins
Cook Time
5 mins
Total Time
18 mins
Servings: 4
Calories: 578 kcal
Course:
Main Course
Cuisine:
Italian-American Fussion
Ingredients
- 2 tablespoon olive oil
- 1 cup onions chopped
- 3 cloves garlic minced
- ¼ cup basil fresh, or 2 tablespoon dried
- 1 teaspoon oregano dried
- 1½ teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- ½ teaspoon red pepper flakes more if you want a little spice
- 1 oz can crushed tomatoes
- ½ cup chicken broth
- 1½ lbs ravioli fresh
- ½ cup heavy cream
- ¾ cup sun-dried tomatoes in oil, drained, roughly chopped
- ⅓ cup Parmesan Cheese grated
- 2 tablespoon flat-leaf parsley chopped, for garnich
Instructions
- Heat the oil in a large saucepan over medium heat.
- Add the onion and cook, stirring frequently, until starting to soften, about 3 minutes.
- Add the garlic and cook for another 30 seconds.
- Stir in the basil, oregano, salt, pepper, and red pepper flakes. Cook for another 30 seconds, stirring often.
- Stir in the crushed tomatoes and chicken broth. Stir to combine and bring to a simmer.
- Add the ravioli and simmer for 5 minutes, stirring occasionally.
- Stir in the cream and sun-dried tomatoes. Mix to combine.
- Stir in the parmesan cheese and mix until melted.
- Serve at once and garnish with chopped parsley.
Cup of Yum
Notes
- NOTE: Be sure to check out our 'How To Prepare Swiss Steak' video in the recipe card. And if you like the video, subscribe to our YouTube Channel!
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- Fresh is definitely best, but if you're wanting to use up some frozen ravioli, then we recommend cooking it first according to packaging instructions, and then adding to the sauce. Don't over boil the frozen ravioli, otherwise, it will start to come apart during the cooking process.
- Feel free to use fresh or dried herbs. If using fresh, then use 1 or 2 tablespoons. If using dried, then use 1 or 2 teaspoons.
- Leftovers will keep in an air-tight container in the fridge for up to 5 days. The dish can be frozen for up to 2 months. Thaw completely before heating in a saucepan.
Nutrition Information
Calories
578kcal
(29%)
Carbohydrates
88g
(29%)
Protein
32g
(64%)
Fat
28g
(43%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
9g
Cholesterol
138mg
(46%)
Sodium
2233mg
(93%)
Potassium
859mg
(25%)
Fiber
9g
(36%)
Sugar
13g
(26%)
Vitamin A
1016IU
(20%)
Vitamin C
17mg
(19%)
Calcium
206mg
(21%)
Iron
20mg
(111%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 578
% Daily Value*
| Calories | 578kcal | 29% |
| Carbohydrates | 88g | 29% |
| Protein | 32g | 64% |
| Fat | 28g | 43% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 138mg | 46% |
| Sodium | 2233mg | 93% |
| Potassium | 859mg | 18% |
| Fiber | 9g | 36% |
| Sugar | 13g | 26% |
| Vitamin A | 1016IU | 20% |
| Vitamin C | 17mg | 19% |
| Calcium | 206mg | 21% |
| Iron | 20mg | 111% |
* Percent Daily Values are based on a 2,000 calorie diet.