Prep Time: 1 min| Cook Time: 4 mins | Total Time: 5 mins | Servings: 4
Make this 5-minute Ravioli Sauce at home with only four ingredients and enjoy a restaurant-quality meal that is ready in no more than five minutes!
Do you know those meals that you are fond of ordering at your favourite Italian restaurant? Did you know that you can make them at home? I enjoy browsing the internet in my free time for new and easy recipes to try. I have found simple hacks and easy recipes for most of my fave dishes. One of them is this 5-minute Ravioli Sauce. I was amazed at how simple, easy, and super quick this is to throw together. And it tastes the same if not better than the one I ordered from one of my go-to Italian restaurants. The creamy sauce is flavoured with sun-dried tomato pesto, garlic, and basil that incredibly comes together in a heartbeat! And the best part is, you can make this even on the busiest days or if you want something quick and delicious for date nights.
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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: In the meantime, start preparing the sauce. To a frying pan, add the sun-dried tomato pesto and garlic over low heat. Stir well before adding the sliced basil leaves and cream. Allow the sauce to simmer for about a minute or two.
Step 3: Drain the ravioli once cooked, reserving half a cup of pasta water. Directly to the pan with the sauce, add the ravioli with half of the water. Toss to coat the ravioli with the sauce. To taste, season with salt and pepper. If the sauce ends up too dry, add the remaining water.
Step 4: Before serving, garnish with some freshly grated Parmesan cheese. Enjoy!
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: In the meantime, start preparing the sauce. To a frying pan, add the sun-dried tomato pesto and garlic over low heat. Stir well before adding the sliced basil leaves and cream. Allow the sauce to simmer for about a minute or two.
Step 3: Drain the ravioli once cooked, reserving half a cup of pasta water. Directly to the pan with the sauce, add the ravioli with half of the water. Toss to coat the ravioli with the sauce. To taste, season with salt and pepper. If the sauce ends up too dry, add the remaining water.
Step 4: Before serving, garnish with some freshly grated Parmesan cheese. Enjoy!
