Description
This creamy ravioli sauce is rich, flavorful, and ready in just 15 minutes. Made with buttery garlic, tangy tomato paste, savory Parmigiano Reggiano, and fresh basil, it perfectly coats tender ravioli for a comforting, family-friendly dinner.
Ingredients
- 2 tablespoons butter
- 3 cloves garlic, finely minced
- 1 tablespoon tomato paste
- 1/2 teaspoon red pepper flakes
- 1/2 cup chicken broth
- 1/2 cup heavy cream (or to taste)
- 1/2 cup freshly grated Parmigiano Reggiano (or to taste)
- 5 fresh basil leaves, chopped
- Sea salt, to taste
- Black pepper, to taste
- 1 (20 ounce) package refrigerated ravioli, cooked according to package directions
Instructions
- Melt the butter in a large skillet over medium heat.
- Add the minced garlic and sauté for about 30 seconds until fragrant.
- Stir in the tomato paste and red pepper flakes until well combined.
- Pour in the chicken broth and bring to a gentle simmer for about 2 minutes.
- Add the heavy cream and stir, then mix in the Parmigiano Reggiano until the sauce is smooth and creamy.
- Stir in the chopped fresh basil and season with sea salt and black pepper to taste.
- Add the cooked ravioli to the skillet and gently toss until evenly coated with the sauce.
- Serve immediately while hot.
Notes
- For a vegetarian option, substitute vegetable broth for chicken broth.
- Add sautéed spinach or mushrooms for extra vegetables.
- Stir in cooked grilled chicken or shrimp for a heartier meal.
- Use sun-dried tomatoes or pesto with cream for a different flavor variation.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over low heat, stirring frequently to prevent the sauce from separating.
- Freeze sauce for up to 2 months and thaw overnight in the refrigerator before reheating.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 95 mg
