Four Cheese Ravioli with Tomato Basil Cream Sauce
Yield: 4 servings
Cook Time: About 25 minutes
Tips: Packages of frozen ravioli or fresh refrigerated ravioli may be used. Sauce ingredients may be blended in a blender to a smoother consistency, if desired.
Cheese filled pasta is one of those amazing comfort foods that tastes fabulous with almost any pasta sauce, whether it be marinara, pesto or this colorful Four Cheese Ravioli with Tomato Basil Sauce recipe. This ravioli recipe features cheese filled ravioli topped with an easy and delicious sauce made with chopped roma tomatoes, chopped fresh basil leaves, diced onion and sliced
garlic simmered with heavy cream and a small amount of butter. (Tip: If you like your sauces more on the creamy side, simply pour the prepared sauce into a blender and blend until you reach the desired consistency, then toss it with the pasta.)
What makes this ravioli recipe so easy is the fact that you can purchase the four cheese ravioli in your grocery store, which will save you a lot of time in terms of preparation. Granted, making homemade cheese filled pasta with the help of a pasta machine is a lot of fun, and produces undeniable flavor and freshness. However, sometimes it's nice to give yourself a break and make life a little easier with the help of some prepared packaged ingredients. Most grocery stores carry both frozen cheese ravioli and fresh cheese ravioli (in the refrigerated section), either of which will work perfectly with this pasta dish - simply prepare the ravioli according to the package directions. Some grocery stores also carry five cheese ravioli (shown in photo), which of course can also be used with this recipe.
What makes this ravioli recipe so easy is the fact that you can purchase the four cheese ravioli in your grocery store, which will save you a lot of time in terms of preparation. Granted, making homemade cheese filled pasta with the help of a pasta machine is a lot of fun, and produces undeniable flavor and freshness. However, sometimes it's nice to give yourself a break and make life a little easier with the help of some prepared packaged ingredients. Most grocery stores carry both frozen cheese ravioli and fresh cheese ravioli (in the refrigerated section), either of which will work perfectly with this pasta dish - simply prepare the ravioli according to the package directions. Some grocery stores also carry five cheese ravioli (shown in photo), which of course can also be used with this recipe.
Recipe▼
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 1 tablespoon thinly sliced garlic
- salt and pepper
- 6 fresh Roma (plum) tomatoes
- 1/4-1/2 cup heavy cream
- 1/4 cup coarsely chopped fresh basil
- 1 tablespoon butter
- 24 four-cheese ravioli
- freshly grated Parmesan cheese (optional)
Directions
Heat olive oil in a large skillet over medium heat, then add onion and sauté until soft and translucent (about 3-5 minutes). Add sliced garlic and cook, stirring frequently, for about 1 minute. Sprinkle with salt and pepper to taste and briefly stir again. Remove from heat.
Roughly chop tomatoes and add to the onion and garlic mixture. Return skillet to the burner and cook over medium heat for about 5 minutes, stirring occassionaly. Add 1/4 cup of the heavy cream (or more as desired to lighten the sauce to taste). Bring the mixture to a boil, then reduce heat and simmer until sauce is reduced by about a third. When sauce is almost at your desired consistency, stir in chopped basil and cook for 1 or 2 minutes longer. Add butter and stir until melted and blended into the sauce. Remove from heat and cover to keep warm.
Prepare ravioli according to package directions. Once cooked and drained, transfer ravioli to a serving bowl. Add 1/2 to 3/4 cup of the sauce and gently mix (preferably with a rubber spatula).
Onced dished onto serving plates, top with additional sauce. Top with freshly grated Parmesan cheese, if desired.
Roughly chop tomatoes and add to the onion and garlic mixture. Return skillet to the burner and cook over medium heat for about 5 minutes, stirring occassionaly. Add 1/4 cup of the heavy cream (or more as desired to lighten the sauce to taste). Bring the mixture to a boil, then reduce heat and simmer until sauce is reduced by about a third. When sauce is almost at your desired consistency, stir in chopped basil and cook for 1 or 2 minutes longer. Add butter and stir until melted and blended into the sauce. Remove from heat and cover to keep warm.
Prepare ravioli according to package directions. Once cooked and drained, transfer ravioli to a serving bowl. Add 1/2 to 3/4 cup of the sauce and gently mix (preferably with a rubber spatula).
Onced dished onto serving plates, top with additional sauce. Top with freshly grated Parmesan cheese, if desired.
