Ravioli with Sun Dried Tomato Cream Sauce

This was a hit for dinner tonight. It went over almost as well as spaghetti and meatballs and that is saying something in my house.


Ravioli with Sun Dried Tomato Cream Sauce

2 tablespoons butter
1 clove garlic, minced
1 cup chicken broth
7 oz jar sun dried tomatoes, drained and rinsed
2 cups cream (I used 1 cup table cream and 1 cup whipping cream because that's what I had on hand)
1 1/2 teaspoons dried basil
salt and pepper
1/2 cup Parmesan cheese (plus more for topping)
1-2 tablespoons Ultra Gel (a modified food starch like cornstarch that I use to thicken sauces)
24 oz bag frozen cheese ravioli (I use the small round kind because they don't come apart as much as the square kind)


Cook ravioli according to package directions, drain and set aside.

Drain and rinse sun dried tomatoes and then pulse them in a food processor until they are chopped fine. Set aside.

While ravioli is cooking melt butter in a skillet. Add garlic and cook for 30 seconds. Add broth, finely chopped tomatoes, and basil and bring to a boil. Simmer uncovered for 10 minutes or until tomatoes are tender. Add cream and ultra gel if you have it. Bring to a boil, stirring. Simmer over medium heat until sauce is a thickness you desire. Add Parmesan cheese and season with salt and pepper. Remove from heat. Add cooked ravioli to the sauce. Serve with Parmesan on top.