Ravioli in a Tomato Cream Sauce

I can’t even begin to tell you how delicious this was! I used store bought “fresh ” ravioli from my local store and made this sweet and creamy sauce using fresh tomatoes as well as sun dried tomatoes. This dish was LOVED by all of us and is now a family favorite that I will be making again VERY soon!

INGREDIENTS
1 (20 ounce) package of refrigerated four cheese ravioli
2 large Roma tomatoes
3/4 cup sun dried tomatoes in oil (drained)
2 tablespoons butter
4 cloves of garlic, minced
2 1/2 tablespoons flour
1  3/4 cup milk (I used 1%)
1/3 cup heavy cream
Salt
Pepper
1 pinch of red pepper flakes (or more if you like spicy)
1/3 cup shredded Parmesan cheese
1/2 cup fresh basil

DIRECTIONS
Bring a large pot of water to a boil. Once boiling, add ravioli and Roma tomatoes. Boil Pasta according to package directions and cook tomatoes until the skins burst. Remove tomatoes and allow to rest until cool enough to handle. Then peel , seed and dice tomatoes. Drain pasta when cooked through.  While the pasta is boiling prepare your sauce. Place sun dried tomatoes in a food processor and pulse until finely minced. In a large deep skillet, melt butter over medium heat and add garlic and sauté for 30 seconds.  Then add flour and cook whisking constantly about  1 1/2 minutes.  Slowly add milk and cream. Add sun dried tomatoes and whisk to separate clumps. Season with salt and pepper to taste and add red pepper flakes. Cook sauce until thickened, bringing to a light boil while stirring constantly. Reduce heat and add Roma tomatoes and Parmesan cheese  Cook until cheese is melted stirring frequently. Add additional 1/4 c. milk if needed.  Add cooked ravioli to sauce coating evenly.  Add basil and stir.  Serve warm.

Enjoy,