Description
This creamy ravioli sauce is rich, flavorful, and ready in just 15 minutes. Made with buttery garlic, tangy tomato paste, savory Parmesan, and fresh basil, it perfectly coats tender ravioli for a comforting and satisfying meal.
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
- 1/2 cup Parmigiano Reggiano, grated
- 5 fresh basil leaves, chopped
- Sea salt, to taste
- Black pepper, to taste
- 1 (20 ounce) package refrigerated ravioli
Instructions
- Cook the ravioli according to package directions. Drain and set aside.
- 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, mixing until well combined.
- Pour in the chicken broth and bring to a gentle simmer for about 2 minutes.
- Add the heavy cream and stir in the grated Parmigiano Reggiano until the sauce becomes smooth and creamy.
- Mix in the chopped fresh basil and season with sea salt and black pepper to taste.
- Add the cooked ravioli to the skillet and toss gently until evenly coated in the sauce.
- Serve immediately while hot.
Notes
- Avoid boiling the sauce after adding the cream to prevent curdling.
- Adjust red pepper flakes to control the spice level.
- Fresh basil provides the best flavor, but dried basil can be substituted if needed.
- Add sautéed spinach or mushrooms for extra vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 95 mg
