Ingredients
20ozfour-cheese ravioli,(1 pkg), refrigerated
9ozRoma tomatoes,(2 large)
¾cupsun dried tomato,drained, halves in oil, about 13 halves
2tbspbutter
4clovesgarlic,minced
2½tbspflour
1¾cupmilk
⅓cupheavy cream
salt and freshly ground black pepper,to taste
3pinchesred pepper flakes,to taste
⅓cupParmesan cheese,finely shredded
½cupfresh basil,chopped
Preparation
Bring a large pot of water to a boil. Once boiling, add ravioli and Roma tomatoes.
Boil pasta according to directions on the package and cook tomatoes until skins burst (if they don’t burst after 6 minutes, then cut an “x” in the bottom of tomatoes, and boil for about 2 minutes longer).
Remove tomatoes and allow to rest until cool enough to handle, then peel, seed, and diced tomatoes. Drain pasta.
While pasta boils, prepare the sauce. Place drained sun-dried tomatoes in a food processor and pulse until finely minced.
In a large and deep skillet, melt butter over medium heat. Add garlic and saute for 30 seconds then add flour and cook, stirring constantly for 1½minutes. While whisking, slowly add in milk and cream.
Add sundried tomatoes and whisk to separate clumps. Season with salt and pepper to taste and add red pepper flakes.
Cook sauce until thickened, bringing it to a light boil while stirring constantly. Reduce heat, then add Parmesan cheese and diced Roma tomatoes.
Cook until cheese has melted, stirring frequently.
Thin sauce with an additional ¼ cup milk if desired. Add cooked ravioli to sauce and toss to evenly coat, then toss in half of the chopped basil.
Serve warm topped with remaining basil.
