Luscious cream, tomato, and parmesan enrich ravioli with a restaurant-quality Italian-American flavor.
# What You’ll Need:
→ Dairy & Cheese
01 - 2 tablespoons unsalted butter
02 - 1/2 cup heavy cream
03 - 1/2 cup Parmigiano Reggiano cheese, grated
→ Aromatics & Herbs
04 - 3 cloves garlic, finely minced
05 - 5 leaves fresh basil, chopped
→ Pantry
06 - 1 tablespoon tomato paste
07 - 1/2 teaspoon crushed red pepper flakes
08 - 1/2 cup chicken broth or vegetable broth
09 - Sea salt, to taste
10 - Black pepper, to taste
→ Pasta
11 - 1 package (20 ounces) refrigerated ravioli, cooked according to package directions
# Step-by-Step Guide:
01 - Melt the butter in a large skillet over medium heat. Add the minced garlic and cook, stirring, until fragrant and lightly golden, about 1 to 2 minutes.
02 - Stir in the tomato paste and red pepper flakes. Cook for 1 minute, allowing the flavors to bloom.
03 - Pour in the chicken broth or vegetable broth, stir to combine, and bring to a gentle simmer.
04 - Add the heavy cream, stirring until the sauce becomes smooth and creamy.
05 - Sprinkle in grated Parmigiano Reggiano. Season with salt and black pepper to taste. Stir until cheese is melted and sauce has thickened.
06 - Remove skillet from heat. Fold in chopped basil until evenly distributed.
07 - Gently toss the cooked ravioli with the sauce. Serve immediately, garnished with additional basil or cheese if desired.
