u003cstrongu003eWhat is ravioli sauce made of?u003c/strongu003e

In this ravioli sauce, we combine sun-dried tomatoes with fresh garlic, dried herbs, and heavy cream for a quick and easy tomato sauce that perfectly coats the pasta.

What do you serve ravioli with?

Besides this delicious sun-dried tomato cream sauce, ravioli pairs well with a variety of things including u003ca href=u0022https://midwestfoodieblog.com/herb-and-tomato-focaccia/u0022u003eHerb and Tomato Focacciau003c/au003e, a u003ca href=u0022https://midwestfoodieblog.com/simple-grilled-halloumi-cheese-salad/u0022u003eSimple Green Saladu003c/au003e, or u003ca href=u0022https://midwestfoodieblog.com/air-fryer-green-beans/u0022u003eAir Fryer Green Beansu003c/au003e.

u003cstrongu003eIs a ravioli a dumpling?u003c/strongu003e

Technically, yes, ravioli fall into the category of dumpling, though dumplings can be made from different types of dough while ravioli is only ever made using pasta dough.

Sun Dried Tomato Ravioli Sauce with Cheese Ravioli

Name: Cheese Ravioli with Sun Dried Tomato Cream Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Italian
Ingredients: 2 tablespoons oil from sun-dried tomatoes or olive oil; 6 cloves garlic, thinly sliced; 2 teaspoons dried oregano; 2/3 cup julienne cut sun-dried tomatoes (oil packed); 2/3 cup heavy cream; 18 oz. refrigerated cheese ravioli, cooked according to package directions until al dente; 1/2 cup pasta water; 3 cups chopped fresh spinach; 1-2 teaspoons balsamic vinegar; 3 tablespoons fresh basil, julienne cut; 1/2 cup shaved Parmesan cheese; Kosher salt; fresh cracked pepper

Cheese Ravioli with Sun Dried Tomato Cream Sauce

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This 15 minute sun-dried tomato ravioli sauce is the easiest way to dress up store bought cheese ravioli with a handful of simple ingredients. It’s perfect for a busy weeknight but elegant enough for date night! It’s a hearty vegetarian meal that your whole family will love!

Author: Kylie
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 6-8 servings 1x
Category: Main Dish
Method: Stove Top
Cuisine: Italian
Diet: Vegetarian

Ingredients

Units Scale

2 tablespoons oil from sun-dried tomatoes or olive oil
6 cloves garlic, thinly sliced
2 teaspoons dried oregano
2/3 cup julienne cut sun-dried tomatoes (oil packed)
2/3 cup heavy cream
18 oz. refrigerated cheese ravioli, cooked according to package directions until al dente
1/2 cup pasta water
3 cups chopped fresh spinach
1–2 teaspoons balsamic vinegar
3 tablespoons fresh basil, julienne cut
1/2 cup shaved Parmesan cheese
Kosher salt
fresh cracked pepper

Instructions

Heat oil in a large saute pan over medium-low heat.
Add garlic, oregano, and sun dried tomatoes along with a couple pinches of salt and pepper and cook for about a minute, stirring frequently.
Remove pan from heat and stir in heavy cream and cook for about a minute.
Then add spinach and 1/4 cup of pasta water and cook over medium low heat until the spinach wilts.
Add ravioli and toss to coat evenly.
Stir in balsamic vinegar. Add more pasta water if needed so the sauce can coat the ravioli. Season to taste with salt and pepper.
Garnish with fresh basil and Parmesan.

Equipment

measuring cup

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large saute pan

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Notes

Salt your pasta water moderately! Add 2-3 tablespoons of Kosher salt to your large pot of boiling water just before adding the ravioli. Salted water is the first chance you have to season the pasta and it will go a long way in boosting the overall flavor of the dish.
Don’t forget to save the sun-dried tomato oil! It adds so much delicious flavor to the sauce and is a great way to repurpose something that might otherwise be thrown away.
You can really use any type of pasta in this recipe. I love cheese-filled ravioli but you could also use rotini, penne, fusilli, or rigatoni!

Find it online: https://midwestfoodieblog.com/cheese-ravioli/