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Leslie's Kitchen
Leslie's Kitchen: Creamy Italian Ravioli with Sun-Dried Tomatoes
A perfect dish for those busy weeknights when you crave something hearty and satisfying. Whether you serve it as a main course or a side dish, this recipe is sure to please the whole family. I recommend using 12 – 20 ounces ravioli for a family of 4. Consider whether this will be a main or side course. It would also be excellent served along side a piece of fish or chicken.
By Leslie Carney
March 11, 2024
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Ingredients
4 servings
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15-20
ounces of cheese ravioli
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1/2
cup cream
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1/4
cup chicken or veggie broth
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1/4
cup Gratsi White
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2
Tablespoons of butter
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1
Tablespoon olive oil
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1/3 cup
(or more if you'd like) sun-dried tomatoes
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2
tablespoons of minced garlic
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2
handfuls or more of spinach or arugula
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Freshly grated Parmesan and fresh basil for topping
Preparation
Cook the Ravioli
Boil ravioli according to manufacturers instructions. When done, drain and add 1 Tablespoon of olive oil plus a sprinkling of salt.
Build the Sauce
In a sauce pan, melt butter and remaining olive oil. Add sun-dried tomatoes, garlic, red pepper flakes and salt. Stir until fragrant.
Deglaze with Wine
Add wine to deglaze the pan.
Add Broth and Cream
Add broth and cream. Stir lightly.
Finish and Plate
Add ravioli and simmer for a couple of minutes. Plate and then top with Parmesan cheese and fresh basil, enjoy!