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Cheese Ravioli with Sun Dried Tomato Cream Sauce Recipe
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
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Prep Time 5 minutes
Cook Time 10 minutes
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.