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Have I mentioned how much I love cheese? A creamy cheesy ravioli dish? Sign me up! There’s nothing better than a gooey belly-filling dinner on a rainy summer night.
It’s always a struggle to find a recipe that my kids will eat. I refuse to live on macaroni and chicken nuggets through their early years. Any form of pasta usually goes over well in my home.
1) Boil ravioli and roma tomatoes.
Take a package of your favorite 4 cheese ravioli. Throw it in a pot of boiling water with two roma tomatoes. Once the tomato’s skin splits open, remove them from the water and let them cool. Peel the skin and dice the tomatoes once they are cool enough to touch. Finish boiling the ravioli until al dente.
2) Make the sauce while the ravioli and tomatoes are cooking.
In a large pan melt 2 Tbsp of butter.
Stop a minute to admire the glorious sight of melting butter. I can still smell it, mmmm….
Once the butter has melted, sauté 3 cloves of minced garlic until fragrant. About 30 secs. Then add 2 1/2 Tbsp of flour and whisk until the flour is dissolved. Season with salt and pepper to taste.
3) Add milk and heavy cream.
While whisking, add 1 3/4 cups of milk and 1/3 cup of heavy cream. Bring the dish to a light boil and cook the sauce until it has thickened. Stir constantly.
4) Add parmesan cheese and roma tomato.
Yummmmm, my favorite part. Add 1/3 cup parmesan cheese (or, be like me and throw as much as you want in) with the diced roma tomatoes.
Stir until the cheese has melted. Toss in the cooked ravioli and coat with the sauce. Mix in a 1/2 cup of freshly chopped basil and serve.
Sit back and fill your belly with the cheesy goodness.
Let me know your take on this dish!
Ravioli with Creamy Tomato & Basil Sauce
- 1 (20 oz) package of four cheese ravioli
- 2 large roma tomatoes
- 2 Tbsp butter
- 3 cloves minced garlic
- 1 1/3 cups of milk
- 1/3 cup of heavy cream
- 1/3 cup of shredded parmesan
- 1/2 cup freshly chopped basil
- Salt & pepper to taste
- Boil the ravioli and roma tomatoes. Once the skins on the tomatoes split open, remove from water and cool. Once the tomatoes are cool enough to handle, peel the skin and dice. Finish boiling the ravioli until the al dente.
- Meanwhile, make the sauce. Melt the butter in a large pan. Sauté the garlic unil fragrant. About 30 seconds. Whisk in the flour until it is dissolved. Salt and pepper to taste. While whisking, add in milk and heavy cream. Bring the sauce to a light boil until it has thickened. Stir constantly. Add the parmesan cheese (add more than the recommended amount if you so choose) and diced roma tomatoes. Stir until the cheese has melted.
- Toss in the cooked ravioli and coat with sauce. Mix in the freshly chopped basil and serve!