Prep Time: 1 min | Cook Time: 4 mins | Total Time: 5 mins | Servings: 4
This four ingredients ravioli sauce is a must-try. A delicious sauce flavoured with sun-dried tomato pesto, garlic, and basil and ready in less than fifteen minutes! Perfect for busy weeknights and always a huge hit! And it does not break the bank which is a plus point for all moms out there.
If you are having a hard time deciding what you want for your ravioli, this easy recipe is your best option. Creamy and surely not bland with a nice tomato, basil, and garlic sauce. This sauce is both smooth and luxurious. If desired, you can use a couple of tablespoons of sun-dried tomato pesto instead of using regular diced tomatoes to intensify the flavour even more! Either way, you are so on for a treat!
Ingredients
3 tablespoons sun-dried tomato pesto I used Scala brand or Delallo in the US
1 clove garlic minced
3-4 fresh basil leaves sliced
125ml/1/2 c. light/single cream 20% fat content for US readers
125ml/1/2 c. reserved pasta water
salt to taste
pepper to taste
Parmesan cheese to serve
How to make 5 Minute Ravioli Sauce
Step 1: Following the package directions, cook the ravioli.
Step 2: After adding the ravioli to the boiling water, immediately begin making the sauce. To a frying pan, add the sun-dried tomato pesto and garlic. Cook over low heat, stirring. Add the sliced basil leaves and cream. Allow the mixture to simmer for about a minute or two.
Step 3: Drain the ravioli once cooked, reserving a half cup of pasta water. To the pan with the sauce, directly add the ravioli with half of the water. Toss to combine. To taste, season with salt and pepper. If the sauce is too dry, add the remaining water.
Step 4: To serve, garnish with freshly grated Parmesan cheese. Enjoy!
Note:
To add more flavour and texture, you can sprinkle herb and garlic breadcrumbs over ravioli if desired.
Nutrition Facts:
Amount Per Serving: Calories 111 | Calories from Fat 99 | Fat 11g 17% | Saturated Fat 6g 38% | Cholesterol 36mg 12% | Sodium 116mg 5% | Potassium 30mg 1% | Carbohydrates 3g 1% | Fiber 1g 4% | Sugar 1g 1% | Protein 1g 2% | Vitamin A 405IU 8% | Vitamin C 1mg 1% | Calcium 32mg 3% | Iron 1mg 6%
Ingredients
- 3 tablespoons sun-dried tomato pesto I used Scala brand or Delallo in the US
- 1 clove garlic minced
- 3-4 fresh basil leaves sliced
- 125ml/1/2 c. light/single cream 20% fat content for US readers
- 125ml/1/2 c. reserved pasta water
- salt to taste
- pepper to taste
- Parmesan cheese to serve
Instructions
Step 1: Following the package directions, cook the ravioli.
Step 2: After adding the ravioli to the boiling water, immediately begin making the sauce. To a frying pan, add the sun-dried tomato pesto and garlic. Cook over low heat, stirring. Add the sliced basil leaves and cream. Allow the mixture to simmer for about a minute or two.
Step 3: Drain the ravioli once cooked, reserving a half cup of pasta water. To the pan with the sauce, directly add the ravioli with half of the water. Toss to combine. To taste, season with salt and pepper. If the sauce is too dry, add the remaining water.
Step 4: To serve, garnish with freshly grated Parmesan cheese. Enjoy!
Notes
To add more flavour and texture, you can sprinkle herb and garlic breadcrumbs over ravioli if desired.
