Ravioli with Creamy Sun-dried Tomato and Basil Sauce

This is one of those dinner recipes that tastes like you spent hours in the kitchen, but really comes together in under 30 minutes. The beauty is in the balance: pillowy four-cheese ravioli meet a silky, lightly spiced cream sauce loaded with bright sun-dried tomatoes and fragrant basil. It’s perfect for a weeknight when you want comfort without fuss—and it makes a lovely weekending dinner, too.

Before we dive in: the recipe below is written so the steps flow cleanly, with the same ingredients and quantities you expect. I’ve kept the method straightforward so anyone can follow along, whether you’re new to cooking ravioli or just want a reliable, delicious result.

Why this version works

The sauce is built like a classic pan sauce: aromatic garlic + fat, thickened with a little flour for body, then loosened with milk and cream to reach a velvety texture. Sun-dried tomatoes packed in oil bring concentrated tomato flavor and a touch of richness; a handful of fresh basil at the end brightens everything up. Parmesan finishes it with salty umami, and a pinch (or three) of red pepper flakes gives the dish a gentle warmth that doesn’t overpower the cream. The four-cheese ravioli is soft and tender, providing a perfect vehicle for every spoonful of sauce.

What you’ll need

• 1 (20 oz) pkg. refrigerated four-cheese ravioli
• 2 large Roma tomatoes (9 oz)
• 3/4 cup sun-dried tomato halves in oil, drained (about 13 halves)
• 2 Tbsp butter
• 4 cloves garlic, minced
• 2 1/2 Tbsp flour
• 1 3/4 cup milk (I used 1%)
• 1/3 cup heavy cream
• Salt and freshly ground black pepper, to taste
• 1 – 3 pinches red pepper flakes, to taste
• 1/3 cup finely shredded parmesan cheese
• 1/2 cup fresh basil, chopped

Prep notes

• Drain the sun-dried tomatoes from their oil and pat them lightly so the sauce won’t be too oily.
• Core and dice the Roma tomatoes into roughly 1/2-inch pieces. They’ll add freshness and texture to the sauce.
• Grate the parmesan so it melts smoothly into the sauce, and chop the basil so it can be stirred in at the end.
• Bring a medium pot of salted water to a boil for the ravioli; you’ll cook it just before serving so everything is hot and fresh.

Step-by-step instructions

Follow these steps in order for the cleanest, most reliable results. The directions are written to match the ingredients and their amounts exactly.

1. Fill a medium pot with water and bring it to a boil. Add a good pinch of salt to the water, then keep the pot over high heat so you can cook the ravioli when the sauce is nearly finished.
2. While the water is heating, prepare the sauce. In a large skillet over medium heat, melt 2 Tbsp butter until it foams gently.
3. Add 4 cloves minced garlic to the melted butter. Sauté the garlic for about 30 to 45 seconds, stirring constantly, until it becomes fragrant but not browned. Browning will make the garlic bitter, so keep the heat moderate.
4. Stir in 2 1/2 Tbsp flour to the garlic and butter mixture. Cook the flour for 1 to 2 minutes, stirring constantly, until the raw flour smell is gone and the mixture takes on a pale golden color. This creates a roux that will thicken the sauce.
5. Gradually whisk 1 3/4 cups milk into the roux, pouring slowly and whisking continuously to prevent lumps. Continue whisking as the mixture warms; it will begin to thicken within a few minutes.
6. Add 1/3 cup heavy cream to the skillet and whisk to combine. Bring the sauce to a gentle simmer, then reduce heat to maintain a low simmer. Simmer for 1 to 2 minutes to allow the flavors to meld and the sauce to thicken to a creamy consistency.
7. Stir in the drained 3/4 cup sun-dried tomato halves (about 13 halves) and the diced 2 large Roma tomatoes (9 oz). Allow the tomatoes to warm through and release some of their juices, which will thin the sauce slightly and add bright tomato flavor. Simmer for 2 to 3 minutes, stirring occasionally.
8. Season the sauce with salt and freshly ground black pepper to taste. Add 1 to 3 pinches red pepper flakes, depending on how much heat you prefer. Taste and adjust seasoning as needed; the parmesan will add some saltiness, so take care not to over-salt.
9. Stir 1/3 cup finely shredded parmesan cheese into the sauce. Continue stirring over low heat until the cheese melts completely and the sauce becomes smooth. If the sauce seems too thick, add a splash more milk and stir until you reach the desired consistency.
10. When the sauce is gently bubbling and the ravioli water has reached a rolling boil, cook the ravioli. Add the entire 1 (20 oz) pkg. refrigerated four-cheese ravioli to the boiling water. Stir gently to prevent sticking and cook according to the package directions. Typically, refrigerated ravioli will take around 3 to 5 minutes; cook until they float and are tender but still hold their shape.
11. Use a slotted spoon or a spider to transfer the cooked ravioli directly from the pot to the skillet with the sauce. Place them gently into the sauce so they’re coated and warmed through. If needed, add a couple of tablespoons of the reserved pasta water to loosen the sauce and help it cling to the ravioli.
12. Remove the skillet from the heat. Stir in 1/2 cup chopped fresh basil, tossing gently so the basil wilts slightly but remains bright and fragrant. Taste once more and adjust seasoning with a final pinch of salt, pepper, or red pepper flakes if desired.
13. Serve the ravioli immediately, spooning extra sauce over the top. Garnish with a little more shredded parmesan and a few whole basil leaves, if you like.

Serving suggestions

This dish shines on its own, but you can round out the meal with a light side salad (baby greens, lemon vinaigrette, and thinly sliced red onion), garlic-roasted green beans, or crusty bread to sop up any extra sauce. A simple arugula salad with lemon and olive oil offers a peppery contrast that cuts through the creaminess perfectly.

Make-ahead and storage

If you need to save time, you can prepare the sauce up to one day ahead and refrigerate it in an airtight container. Reheat gently over low heat, adding a splash of milk if it seems too thick. Cook the ravioli just before serving for the best texture. Leftovers keep well for 2 to 3 days in the refrigerator; reheat in a skillet over low heat, stirring often, and add a little milk to loosen the sauce as needed.

Troubleshooting tips

• If the sauce has lumps after adding the milk: whisk vigorously or use an immersion blender for a few seconds to smooth it out. In the future, whisk the milk in gradually to prevent lumps.
• If the sauce becomes too thick: stir in up to 2 to 4 Tbsp extra milk, a tablespoon at a time, until you reach the right consistency.
• If the sauce is too thin: let it simmer gently for another minute or two to reduce, or whisk in a tiny pinch more flour dissolved in cold milk and heat until thickened.
• If the ravioli stick together while cooking: stir gently in the first minute and be sure not to overcrowd the pot. Transfer them quickly to the sauce to prevent overcooking.

Flavor variations

• Make it nuttier: Toast 1 to 2 tablespoons of pine nuts and sprinkle them over the finished dish for texture and a toasty note.
• Green goddess: Stir in a handful of baby spinach with the basil for extra color and nutrition.
• Lemon lift: Add 1 teaspoon of lemon zest to the sauce at the end for a bright, citrusy lift that offsets the richness.

Final thoughts

This Ravioli with Creamy Sun-dried Tomato and Basil Sauce is one of those reliable recipes you’ll come back to time and again. It’s comforting without being heavy, fast without feeling rushed, and elegant enough for company. The interplay of creamy sauce, concentrated sun-dried tomatoes, and fresh basil creates a dish that feels both indulgent and fresh. Enjoy.

Ravioli with Creamy Sun-dried Tomato and Basil Sauce

A rich, creamy sauce of sun-dried tomatoes, fresh Roma tomatoes, and basil coats tender four-cheese ravioli for a simple weeknight dinner.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 5 servings

Ingredients Equipment Method Notes

Ingredients

  

• 1 package (20 oz) refrigerated four-cheese ravioli
• 2 large Roma tomatoes (about 9 oz total)
• 3/4 cup sun-dried tomato halves in oil, drained (about 13 halves)
• 2 Tbsp butter
• 4 cloves garlic minced
• 2 1/2 Tbsp all-purpose flour
• 1 3/4 cup milk (used 1%)
• 1/3 cup heavy cream
• salt to taste
• freshly ground black pepper to taste
• 1 to 3 pinches red pepper flakes to taste
• 1/3 cup finely shredded Parmesan cheese
• 1/2 cup fresh basil chopped, divided

Equipment

• Large Pot
• Colander
• food processor or knife
• large deep skillet
• Whisk
• Wooden spoon or spatula
• Knife

Method

 

1. Bring a large pot of salted water to a boil.
2. Add the ravioli and the whole Roma tomatoes to the boiling water and cook the ravioli according to package directions; cook the tomatoes until their skins burst (about 6 minutes).
3. If the tomatoes do not burst after 6 minutes, cut an "X" in the bottom and boil about 2 minutes longer; then remove tomatoes and let cool until you can handle them, peel, seed, and dice.
4. When ravioli is done, drain in a colander and reserve; set aside.
5. While the pasta cooks, place the drained sun-dried tomatoes in a food processor and pulse until finely minced, or finely chop by hand.
6. In a large deep skillet over medium heat, melt the butter. Add the minced garlic and sauté about 30 seconds until fragrant.
7. Add the flour and cook, stirring constantly, for 1½ minutes to form a roux.
8. Slowly whisk in the milk and heavy cream until smooth, then add the minced sun-dried tomatoes and whisk to break up any clumps.
9. Season the sauce with salt, freshly ground black pepper, and red pepper flakes to taste. Bring to a gentle boil, stirring constantly, until the sauce thickens, then reduce heat.
10. Stir in the shredded Parmesan and the diced Roma tomatoes and cook, stirring frequently, until the cheese melts and the sauce is cohesive. Thin with up to 1/4 cup additional milk if desired.
11. Add the drained ravioli to the sauce and gently toss to coat; stir in half of the chopped basil.
12. Serve the ravioli warm, topped with the remaining chopped basil.

Notes

• Drain sun-dried tomatoes well to avoid excess oil in the sauce.
• Use low-fat milk if preferred, but cream adds richness.
• If sauce is too thick, add milk a tablespoon at a time until desired consistency.
• Pulse sun-dried tomatoes to avoid large chunks in the sauce.