Roasted Tomato Creamy Ravioli Sauce
This sauce is absolutely restaurant-worthy. The cream makes it wonderfully rich, yet the fresh roasted tomatoes keeps it tasting light. It's extremely flavorful and quite easy to make. Let's get started.
What you'll need: Serves 4
32 oz frozen bag of Three Cheese and Spinach Ravioli (or your favorite kind)
1/2 yellow onion, chopped
2 garlic cloves, minced
2 Tbsp tomato paste
3/4 cup chicken stock
1/3 cup cream (heavy cream or half and half)
1/2 tsp Italian seasoning
pinch of salt
1/2 cup parmesan, freshly grated
For the Roasted Tomatoes:
1 cup grape or cherry tomatoes
3-4 cloves garlic, peeled and smashed
1 tsp Italian seasoning
several fresh basil leaves
*1 tsp fresh parsley (if you have it handy)
1/4 cup olive oil
1/2 tsp balsamic vinegar
big pinch of salt and pepper
How to make it:
Preheat the oven to 400° F.
In a small oven safe dish, combine all of the Roasted Tomato ingredients. Bake for 20 minutes on the middle shelf.
While that is baking, chop the onion and mince the garlic.
In a large skillet or braiser, sauté the onion in olive oil over medium heat until soft and translucent.
Add in minced garlic cloves and cook for 30 seconds and fragrant.
Pour in the chicken stock and frozen ravioli. Stir occasionally so they don't stick to the bottom of the pan. Cook for about 3-4 minutes.
Mix in tomato paste, the entire Roasted Tomato mixture, cream, Italian seasoning and salt. Bring to a simmer and let that cook for 5 minutes. (If you don't love chunky tomatoes, feel free to use an immersion blender and give the tomato mixture a quick once-around before adding to the ravioli.)
When it looks about done, add in the freshly grated parmesan cheese. Cook for one more minute to melt the cheese. Top with any extra basil leaves you might have.
Serve hot and enjoy!