Mouthwatering Cheese Ravioli with Sun Dried Tomato Cream Sauce Recipe

I first made this Cheese Ravioli with Sun Dried Tomato Cream Sauce Recipe on a busy weeknight and instantly fell in love. The creamy sauce clings to every ravioli pillow, and that burst of sun‑dried tomato flavor just elevates the whole dish.

It felt elegant enough for company but quick enough for a random Tuesday dinner. I couldn’t stop sneaking bites even before dinner was served! This is my go‑to when I want comfort food without spending hours in the kitchen.

You can also enjoy a dessert like Banana Pudding Cheesecake Recipe afterward to make the meal extra special.

Ingredients

Here’s what you’ll need to make this creamy, tangy pasta dish — with helpful tips to make it even better.

Ingredients:
• 2 tablespoons oil from sun‑dried tomatoes or quality olive oil — the oil adds extra depth, so if your sun‑dried tomatoes are packed in oil, use that liquid!
• 6 cloves garlic, thinly sliced — fresh garlic gives brighter, more complex flavor than garlic powder.
• 2 teaspoons dried oregano — classic Italian herb that melds perfectly with tomato and cream.
• 2/3 cup julienne cut sun‑dried tomatoes (oil packed) — they’re rich in concentrated tomato flavor.
• 2/3 cup heavy cream — this makes the sauce luscious and velvety; half‑and‑half will work but be thinner.
• 18 oz refrigerated cheese ravioli, cooked al dente — fresh ravioli cooks fast and stays soft.
• 1/2 cup reserved pasta water — the starchy water helps the sauce cling to the ravioli.
• 3 cups chopped fresh spinach — wilts beautifully into the sauce; don’t use frozen here.
• 1–2 teaspoons balsamic vinegar — a little acidity balances the creamy richness.
• 3 tablespoons fresh basil, julienne cut — adds fragrant freshness at the end.
• 1/2 cup shaved Parmesan cheese — freshly shaved or grated for best texture and flavor.
• Kosher salt — seasons the sauce and pasta water.
• Fresh cracked black pepper — freshly cracked for the best taste.

Note: several servings — This recipe makes about 6–8 servings. You can pair this creamy pasta with a light dessert like Vanilla Cream Pie Recipe for a classic finish.

Variations

You can personalize this dish easily!
• Protein boost: Add sautéed shrimp or grilled chicken for extra protein.
• Veggie‑packed: Swap spinach for fresh kale or add sautéed mushrooms.
• Spice kick: Sprinkle red pepper flakes for a little heat.
• Dairy‑free: Use coconut cream and vegan Parmesan to make it dairy‑free.

Cooking Time

• Prep Time: 5 mins
• Cooking Time: 10 mins
• Total Time: 15 mins

Equipment You Need

• Large pot — to boil the ravioli.
• Large sauté pan — for building the creamy sauce.
• Colander — to drain the pasta.
• Knife and cutting board — for garlic, spinach, and basil prep.

How to Make Cheese Ravioli with Sun Dried Tomato Cream Sauce Recipe

Prepare the Pasta

Cook the cheese ravioli in a large pot of salted boiling water until just al dente. This ensures the ravioli stays tender and won’t overcook in the sauce later. Before draining, scoop out about 1/2 cup of the pasta water and set it aside — it’s liquid gold for the sauce.

Sauté Aromatics and Tomatoes

Heat the sun‑dried tomato oil or olive oil in your sauté pan over medium‑low heat. Add the sliced garlic, dried oregano, and sun‑dried tomatoes with a pinch of salt and pepper, stirring frequently so the garlic softens without burning and the aromas open up.

Build the Cream Sauce

Remove the pan briefly from the heat and stir in the heavy cream, then return it to medium‑low heat. Let the cream warm for about a minute until it begins to thicken and take on the flavors of the garlic and oregano.

Wilt the Greens

Add the fresh spinach to the pan along with about 1/4 cup of the reserved pasta water. The steam and warmth will quickly wilt the spinach and help the sauce develop a silky texture that clings to every ravioli.

Combine Ravioli and Season

Gently add the cooked ravioli into the sauce, tossing lightly to coat. Stir in the balsamic vinegar for a subtle tang and add more pasta water if you want the sauce thinner. Adjust seasoning with salt and pepper to your taste.

Finish with Fresh Herbs and Cheese

To finish, scatter the fresh basil over the top and sprinkle with shaved Parmesan. These fresh elements add brightness and depth that make this dish truly memorable.

Additional Tips for Making this Recipe Better

From my own kitchen experiences, here are tips that make this dish even more delicious:
• Don’t skimp on pasta water — it’s the secret to a saucy, cohesive dish.
• Use fresh basil — it adds a fragrance that dried herbs can’t match.
• Salt the boiling water well — it infuses flavor from the inside out.
• Serve immediately — this cream sauce is best hot and fresh.

How to Serve Cheese Ravioli with Sun Dried Tomato Cream Sauce Recipe

This dish shines on its own but looks and tastes even better with a few finishing touches. Plates of creamy ravioli are gorgeous when garnished with extra basil leaves and a dusting of Parmesan. Pair it with a crisp green salad, crusty garlic bread, or roasted vegetables for a complete meal. A drizzle of high‑quality olive oil on top just before serving adds shine and richness.

Nutritional Information

Here’s an idea of what you’ll get per serving from the sauce and ravioli alone (values approximate):
• Calories: ~140 per serving from the original recipe base
• Protein: ~5 g
• Carbohydrates: ~13 g
• Fat: ~8 g

Make Ahead and Storage

Storage

If you have leftovers, let the ravioli cool completely before sealing it in an airtight container. It will stay fresh in the refrigerator for up to a week. Cream‑based sauces hold up surprisingly well if stored properly.

Freezing

Freezing fully assembled creamy pasta isn’t ideal — the texture can change. Instead, freeze the sauce on its own in a freezer‑safe container for up to 2–3 months. Thaw overnight in the fridge before reheating and adding freshly cooked ravioli.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally. Add a splash of cream or reserved pasta water to loosen the sauce if it has thickened. Microwaving works too, but do it in short bursts and stir between each.

Why You’ll Love This Recipe

Here are a few reasons this dish is destined to be a favorite:
• Super quick: Ready in about 15 minutes — perfect for busy nights.
• Packed with flavor: Sun‑dried tomatoes and garlic create bold taste with minimal effort.
• Versatile: Works with other pastas like penne or rigatoni too.
• Comforting yet elegant: Feels special enough for guests but simple for everyday.
• Family‑friendly: Even picky eaters usually love creamy pasta dishes.

If you’re craving a quick, flavorful pasta that’s creamy, tangy, and comforting, this Cheese Ravioli with Sun Dried Tomato Cream Sauce Recipe will become one you return to again and again!

Ash Tyrrell

Cheese Ravioli with Sun Dried Tomato Cream Sauce Recipe

I first made this Cheese Ravioli with Sun Dried Tomato Cream Sauce Recipe on a busy weeknight and instantly fell in love. The creamy sauce clings to every ravioli pillow, and that burst of sun‑dried tomato flavor just elevates the whole dish

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Servings: 6

Ingredients Method Notes

Ingredients

  

• 2 tablespoons oil from sun‑dried tomatoes or quality olive oil — the oil adds extra depth so if your sun‑dried tomatoes are packed in oil, use that liquid!
• 6 cloves garlic thinly sliced — fresh garlic gives brighter, more complex flavor than garlic powder.
• 2 teaspoons dried oregano — classic Italian herb that melds perfectly with tomato and cream.
• 2/3 cup julienne cut sun‑dried tomatoes oil packed — they’re rich in concentrated tomato flavor.
• 2/3 cup heavy cream — this makes the sauce luscious and velvety; half‑and‑half will work but be thinner.
• 18 oz refrigerated cheese ravioli cooked al dente — fresh ravioli cooks fast and stays soft.
• 1/2 cup reserved pasta water — the starchy water helps the sauce cling to the ravioli.
• 3 cups chopped fresh spinach — wilts beautifully into the sauce; don’t use frozen here.
• 1 –2 teaspoons balsamic vinegar — a little acidity balances the creamy richness.
• 3 tablespoons fresh basil julienne cut — adds fragrant freshness at the end.
• 1/2 cup shaved Parmesan cheese — freshly shaved or grated for best texture and flavor.
• Kosher salt — seasons the sauce and pasta water.
• Fresh cracked black pepper — freshly cracked for the best taste.

Method

 

1. Cook the cheese ravioli in a large pot of salted boiling water until just al dente. This ensures the ravioli stays tender and won’t overcook in the sauce later. Before draining, scoop out about 1/2 cup of the pasta water and set it aside — it’s liquid gold for the sauce.
2. Heat the sun‑dried tomato oil or olive oil in your sauté pan over medium‑low heat. Add the sliced garlic, dried oregano, and sun‑dried tomatoes with a pinch of salt and pepper, stirring frequently so the garlic softens without burning and the aromas open up.
3. Remove the pan briefly from the heat and stir in the heavy cream, then return it to medium‑low heat. Let the cream warm for about a minute until it begins to thicken and take on the flavors of the garlic and oregano.
4. Add the fresh spinach to the pan along with about 1/4 cup of the reserved pasta water. The steam and warmth will quickly wilt the spinach and help the sauce develop a silky texture that clings to every ravioli.
5. Gently add the cooked ravioli into the sauce, tossing lightly to coat. Stir in the balsamic vinegar for a subtle tang and add more pasta water if you want the sauce thinner. Adjust seasoning with salt and pepper to your taste.
6. To finish, scatter the fresh basil over the top and sprinkle with shaved Parmesan. These fresh elements add brightness and depth that make this dish truly memorable.

Notes

• Don’t skimp on pasta water — it’s the secret to a saucy, cohesive dish
• Use fresh basil — it adds a fragrance that dried herbs can’t match
• Salt the boiling water well — it infuses flavor from the inside out.
• Serve immediately — this cream sauce is best hot and fresh.